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


  • 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


  1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.
  2. 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.
  3. 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.

Printable Recipe Card

About Curried Shrimp and Corn Chowder

Course/Dish: Fish Soups Seafood
Main Ingredient: Seafood
Regional Style: Indian

Show 2 Comments & Reviews

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