CURRIED SHRIMP AND CORN CHOWDER

Curried Shrimp and Corn Chowder image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of Ingredients 15

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
Toasted coconut
Thinly sliced green onions
Coarsely chopped roasted peanuts

Steps:

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

Nutrition Facts : Calories 350, Carbohydrate 41 g, Fat 2 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg