Curried Shrimp and Corn Chowder

1
Lynette !

By
@breezermom

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
45 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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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
    salt
  • 1/4 tsp
    black pepper
  • 1 lb
    large shrimp, fresh, peeled and deveined, tails removed
  • GARNISHES: (OPTIONAL)

  • ·
    toasted coconut
  • ·
    green onions, diced
  • ·
    roasted peanuts, coarsely chopped

How to Make Curried Shrimp and Corn Chowder

Step-by-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.
  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.

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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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