Curried Shrimp-and-Corn Chowder

  • BonneSoiree Posted: 03/25/11
    Worthy of a Special Occasion

    Wow! Fabulous as is, but next time I'll add some chopped cilantro. Can't wait for tomorrow's leftovers!

  • dorothyb Posted: 04/20/11
    Worthy of a Special Occasion,

    Excellent. I used all sweet potato (just over 1 1/2 lbs) total. I used red curry powder (a spicier variety), and added about 1/2 tsp turmeric and 1/4 tsp red curry paste (for a bit of kick). I might try adding some minced fresh ginger with the garlic next time.

  • shari5skin Posted: 01/31/13
    Worthy of a Special Occasion

    Very, very good. I'll need to add some more curry as we could hardly taste it, as well as some other ingredients.

  • shopgirl1 Posted: 08/22/14
    Worthy of a Special Occasion

    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!

  • Bameiboo Posted: 07/18/14
    Worthy of a Special Occasion

    I had one body of crab meat and 5 shrimp leftover from dining out two nights. I made this as written except added a bit of celery and the crab meat. It was a nice light satisfying dinner after eating out three nights in a row- my birthday and twice with my relatives from out of town.


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