Wow! Fabulous as is, but next time I'll add some chopped cilantro. Can't wait for tomorrow's leftovers!
Curried Shrimp-and-Corn Chowder
BonneSoiree Posted: 03/25/11
dorothyb Posted: 04/20/11http://belleofthekitchen.blogspot.com,
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
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
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
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.