Supper last night… Curried Shrimp & Corn Chowder

20 Sep

I cook some type of homeade dinner most nights of the week. I always make Jarrod rate new recipes on a scale from 1-10, and he gave this one a 10! (1 being, “this is so gross please never make this again”, and 10 being, “this is so delish- restaurant quality”)

 

This recipe came from the April 2011 Issue  of Southern Living. As usual not the prettiest photo ( I need a Nikon for Christmas hint hint) , but a delicious dish!! (shown without toppings- I didn’t have any of the toppings, but will add them next time!)

Curried Shrimp and Corn Chowder

makes 8 servings

1 medium-size sweet onion, diced

2 tbsp olive oil

2 garlic cloves, chopped

2 large Yukon gold potatoes (14oz) peeled and diced

1 large sweet potato (1 lb) peeled and diced

2 cups of fresh corn kernels (about 5 ears)

1 (14 oz.) can of chicken broth

1 (13.5) oz can of unsweetened lite coconut milk*** I just used  the original So Delcious Coconut milk instead of canned

2 tsp. of curry powder

1 tsp. salt

1/4 tsp. pepper*** (I used about 1/2- 1 tsp of coarse black pepper)

*** I also added a little bit of cayenne to spice it up

1lb. peeled large raw shrimp (26/30ct)

Toppings: Toasted coconut, thinly slices green onions, coarsely chopped roasted peanuts

 

Saute onion in hot oil in a Dutch oven ( I don’t have a Dutch oven, so I used a large soup pot) over medium heat 5 mins or until tender; add garlic, and saute 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4-5 minutes or until the shrimp turn pink. Season with salt and pepper to taste (if you made the tweaks to the recipe like I did, you won’t need more) Serve with desired toppings.

 

 

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