Curried Shrimp and Corn Chowder


  • 2 Tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 large Yukon Gold potatoes
  • 1 large sweet potato
  • 2 cups corn kernels (about 5 ears)
  • 1 (14-ounce) can chicken broth (or vegetable)
  • 1 (13.5-ounce) can light coconut milk
  • 2 teaspoons curry powder
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • coconut
  • green onions
  • roasted peanuts or sliced almonds


  1. Heat a Dutch oven over medium heat. Add the olive oil and onions. Cook until soft, about 5 minutes. Peel and dice the potatoes.
  2. Add the garlic, potatoes, corn, broth, coconut milk, curry powder, and salt and pepper.
  3. Bring the soup to a boil. Reduce the heat to a simmer and cook for about 20 to 25 minutes. Make sure the potatoes are tender. Add the shrimp and cook until they turn pick, about 4 minutes.
  4. Garnish with coconut, sliced green onions, and peanuts.


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