This is a soup that could become your signature dish.
Bombay Curried Corn and Shrimp Chowder
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
- ) In a large sauce pan heat olive oil & sauté onion to just barely brown
- ) Add curry powder & smoked paprika cooking another minute
- ) Add coconut milk, chicken broth & potato
- ) Simmer until potatoes are soft about 15 minutes
- ) Transfer to blender in batches or use a hand blender and blend until mostly smooth
- ) Reheat soup to a simmer & add shrimp & corn cook until shrimp turn pink about 10 min
- ) Season with salt & pepper. 4 to 6 servings