Curried Shrimp and Corn Chowder

 


Ingredients

Chowder

  • 2
    tablespoons olive oil
  • 1
    medium sweet onion, chopped
  • 2
    cloves garlic, finely chopped
  • 2
    large Yukon Gold potatoes (14 oz), peeled, diced
  • 1
    large sweet potato (1 lb), peeled, diced
  • 2
    cups fresh whole kernel corn (about 5 ears)
  • 1 3/4
    cups Progresso™ chicken broth (from 32-oz carton)
  • 1
    can (13.66 oz) reduced fat (lite) coconut milk (not cream of coconut)
  • 2
    teaspoons curry powder
  • 1
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 1
    lb uncooked large shrimp, peeled (tail shells removed), deveined

Toppings, if desired

  • Toasted coconut
  • Thinly sliced green onions
  • Coarsely chopped roasted peanuts

  • Steps

1 In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.

    2 Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.

      3 Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.

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