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Curried Shrimp and Corn Chowder

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8
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Progresso® chicken broth provides a simple addition to this curried shrimp and corn chowder cooked in a Dutch oven. Perfect as a fall dinner!

Ingredients

Chowder

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
teaspoon salt
1/4
teaspoon pepper
1
lb uncooked large shrimp, peeled (tail shells removed), deveined

Toppings, if desired

Toasted coconut
Thinly sliced green onions
Coarsely chopped roasted peanuts

Directions

  • 1 In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.
  • 2 Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.
  • 3 Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
% Daily Value
Total Fat
19g
0%
Saturated Fat
10g
0%
Sodium
620mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
4g
0%
Protein
17g
17%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 1/2 Very Lean Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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