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Bombay Curried Corn and Shrimp Chowder

This is a soup that could become your signature dish.

Bombay Curried Corn and Shrimp Chowder
 
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Ingredients
  • 1 can (15 oz) LITE COCONUT MILK
  • 2 large RUSSET POTATOES, peeled & diced
  • 1 lb large RAW SHRIMP, shells & tails removed
  • 2 cups FROZEN CORN
  • 2 tablespoons OLIVE OIL
  • 2 teaspoons CURRY POWDER
  • 1½ teaspoons SMOKED PAPRIKA
  • 1 quart (32 oz) CHICKEN BROTH
  • 1 large YELLOW ONION, diced
  • SALT & PEPPER to taste
Instructions
  1. ) In a large sauce pan heat olive oil & sauté onion to just barely brown
  2. ) Add curry powder & smoked paprika cooking another minute
  3. ) Add coconut milk, chicken broth & potato
  4. ) Simmer until potatoes are soft about 15 minutes
  5. ) Transfer to blender in batches or use a hand blender and blend until mostly smooth
  6. ) Reheat soup to a simmer & add shrimp & corn cook until shrimp turn pink about 10 min
  7. ) Season with salt & pepper. 4 to 6 servings