Very easy and GREAT flavor --- but I suggest the following changes: use only 1/2 pound of shrimp and chop it before adding it to the soup, skip the sweet potato or cut down on the yukon gold and use only 8 oz of corn (I use frozen). I’ve always made it this way and there’s not much “broth” at all. I can’t imagine using the full quantitates of shrimp, potatoes and corn and only using one can of broth and coconut milk! Bonus: it doesn’t really take an hour and 25 minutes to make. I made it in about 35!
Curried Shrimp-and-Corn Chowder
Put this in your favorites file for casual weekend get-togethers with friends.
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Total: 1 Hour, 25 Minutes
- 1 medium-size sweet onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 large Yukon gold potatoes (14 oz.), peeled and diced
- 1 large sweet potato (1 lb.), peeled and diced
- 2 cups fresh corn kernels (about 5 ears)
- 1 (14-oz.) can chicken broth
- 1 (13.5-oz.) can unsweetened lite coconut milk
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound peeled, large raw shrimp (2 6/30 count)
- Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts
- Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.
- TRY THIS TWIST!
- Shrimp-and-Corn Chowder: We're big curry fans, but you can just as easily make a traditional chowder. Substitute 1 (12-oz.) can evaporated milk for lite coconut milk. Omit curry powder.
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