Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
Hands-On Time
1 Hour
Total Time
1 Hour 25 Mins
Makes 8 servings

Put this in your favorites file for casual weekend get-togethers with friends.

How to Make It

Step 1

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.

Step 2


Step 3

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.

Ratings & Reviews

shopgirl1's Review

August 22, 2014
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's Review

July 18, 2014
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.

shari5skin's Review

January 31, 2013
Very, very good. I'll need to add some more curry as we could hardly taste it, as well as some other ingredients.

Kgriffin7601's Review

October 31, 2011

SarahDoddington's Review

May 06, 2011

dorothyb's Review

April 20, 2011
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.

BonneSoiree's Review

March 25, 2011
Wow! Fabulous as is, but next time I'll add some chopped cilantro. Can't wait for tomorrow's leftovers!