Curried Shrimp and Corn Chowder

  • Prep 30 min
  • Total 60 min
  • Servings 8

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

Steps

  • 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 Facts

Serving Size: 1 Serving
Calories
350
Total Fat
19g
0%
Saturated Fat
10g
0%
Sodium
620mg
0%
Total Carbohydrate
41g
0%
Dietary Fiber
4g
0%
Protein
17g
% 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.
© 2024 ®/TM General Mills All Rights Reserved