Curried Shrimp And Corn Chowder Recipe

Ingredients

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

Toasted coconut

Thinly sliced green onions

Coarsely chopped roasted peanuts

Preparation

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.

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.

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

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