1In 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.
2Add 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.
3Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.