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Curried Shrimp and Corn Chowder
Curried Shrimp and Corn Chowder
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Prep Time:
30 minutes
Total Time:
1 hour
Make this cozy curried shrimp and corn chowder with Progresso® chicken broth in a Dutch oven for a comforting fall meal!
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
  • 1/4 teaspoon pepper
  • 1 lb uncooked large shrimp, peeled (tail shells removed), deveined
  • Toasted coconut
  • Thinly sliced green onions
  • Coarsely chopped roasted peanuts
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium heat until shimmering. Sauté sweet onion for 5 minutes, stirring occasionally, until tender. Add garlic and cook for 1 more minute.
  • Combine potatoes, sweet potatoes, corn, broth, coconut milk, curry powder, salt, and pepper in a large pot. Bring to a boil, stirring occasionally. Reduce heat and simmer uncovered for 25 minutes, stirring occasionally, until potatoes are tender.
  • Add the shrimp to the pot and cook for 4 to 5 minutes until they turn pink. Enjoy the chowder with your favorite toppings.

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