Curried Shrimp-and-Corn Chowder

Ingredients

• 14 oz chicken broth canned
• 8 servings roasted peanuts toasted thinly sliced coarsely chopped
• 2 teaspoons curry powder 
• 2 cups ears corn fresh ( 5 ears)
• 2  garlic clove chopped
• 13.5 oz lite coconut milk unsweetened canned
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 1 pound shrimp raw peeled ()
• 1 teaspoon salt 
• 1 medium size onion diced sweet
• 1 lb sweet potatoes and into diced peeled
• 14 oz yukon gold potatoes diced peeled

Equipment

• dutch oven

Directions

1. Saut onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saut 1 minute.
2. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste.
3. Serve with desired toppings.
4. TRY THIS TWIST!
5. Shrimp-and-Corn Chowder: We're big curry fans, but you can just as easily make a traditional chowder. Substitute 1 (12-oz.) can evaporated milk for lite coconut milk. Omit curry powder.