Laura Rennie

Curried Shrimp and Corn Chowder

Laura R.1 Comment
I love recipes that let me walk away from the dish for a little while! It gives me time to get drinks and silverware ready, and to put away whatever dishes were air-drying next to the sink. We have a house rule that whoever cooks doesn’t have to do the dishes, which means that Andy does the dishes most nights. It’s so nice!

I first made this soup earlier in the year, and Andy’s mentioned it several times since then. A couple weeks ago I was racking my brain trying to think of what to make for dinner, and then it hit me (Boston accent and all): chow-daah. It’s really easy, but it tastes like it was a lot of work. I tweaked the original recipe to make it less thick, but it’s still definitely a chowder and not a soup. If you like a broth-y soup, either use less shrimp, corn and potatoes or double the liquids. You’ll need to tweak the seasonings if you make those changes (but it wouldn’t be difficult). You could also use one small yukon gold potato and one small sweet potato, instead of two yukon gold. I’ve never served it with any toppings, though I bet it’s delicious that way! If you like the taste of curry powder and you like shrimp, I bet you’ll go crazy over this dish.

Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Curried Shrimp and Corn Chowder
adapted from myrecipes.com
serves 4
total time to prep and cook: 45 minutes

2 tablespoons olive oil
1 medium-sized onion, diced
2 garlic cloves, chopped
2 large Yukon gold potatoes (14 oz.), peeled and diced
1 cup corn, fresh or frozen (if using frozen, don’t thaw)
1 14 oz. can chicken broth
1 13.5 oz.can unsweetened lite coconut milk
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/2 pound peeled and deveined large raw shrimp
Suggested toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

1. Heat olive oil in a Dutch oven (or any large pot) over medium. Add diced onion and cook for about five minutes or until tender.
2. Stir in chopped garlic and cook for an additional minute.
3. Add potatoes and next 6 ingredients (corn, liquids and seasoning). Bring to a boil while stirring often.
4. Reduce heat and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
5. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink.
6. Add more seasoning if needed, spoon into bowls and serve on its own or with toppings.