From Southern Living Magazine
Patricia Gleason
Curried Shrimp-and-Corn Chowder
Makes 8 servings
Hands-on time: 1 hr
Total time: 1hr., 25min.
Ingredients:
1 med onion, diced
2 tbsp olive oil
2 garlic cloves, chopped
2 large Yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 cups fresh corn kernels (about five ears)
1 (14oz) can chicken broth
1 (13.5) can coconut milk
2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lb. peeled, large raw shrimp (26/30 count)
toppings: (optional) toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts
Directions:
Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saute 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionaly, approx 25 minutes until potatoes are tender. 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.
This was very good! It is a soup that is good in winter or summer because it is hearty with potates, but also light because of the shrimp.