Curried Shrimp and Corn Chowder

Lynette !


A twist on the basic shrimp and corn chowder. From Southern Living.

★★★★★ 1 vote
45 Min
40 Min
Stove Top


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1 medium
sweet onion, diced
2 Tbsp
olive oil
2 clove
garlic, minced
2 large
yukon gold potatoes, peeled and diced (14 oz)
1 large
sweet potatoes, peeled and diced (1 lb)
2 c
fresh corn kernels, about 5 ears
1 can(s)
chicken broth (14 oz)
1 can(s)
light coconut milk, unsweetened (13.5 oz)
2 tsp
curry powder
1 tsp
1/4 tsp
black pepper
1 lb
large shrimp, fresh, peeled and deveined, tails removed


toasted coconut
green onions, diced
roasted peanuts, coarsely chopped

How to Make Curried Shrimp and Corn Chowder


  • 1Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.
  • 2Add 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.
  • 3Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

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About Curried Shrimp and Corn Chowder

Course/Dish: Fish Soups, Seafood
Main Ingredient: Seafood
Regional Style: Indian
Hashtags: #corn, #shrimp, #curry, #chowder

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