February 25, 2011

http://www.southernliving.com/

Curried Shrimp-and-Corn Chowder
Makes: 8 servings
hands-on time: 1 hr. total time: 1 hr., 25 min.


1 medium-size sweet onion, diced
2 Tbsp. olive oil
2 garlic cloves, chopped
2 large Yukon gold potatoes (14 oz.), peeled and diced
1 large sweet potato (1 lb.), peeled and diced
2 cups fresh corn kernels (about 5 ears)
1 (13.5-oz.) can unsweetened lite coconut milk
1 (14-oz.) can chicken broth
2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lb. peeled, large raw shrimp (26/30 count)
Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute. 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. Stir in shrimp, and cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste.Servve with desired toppings.