Curried Shrimp-and-Corn Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Put this in your favorites file for casual weekend get-togethers with friends. Ingredients:
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 |
Directions:
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.
2. TRY THIS TWIST!
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.
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