Jamaican Shrimp Chowder

• 6 tablespoons butter
• 1/4 cup diced yams or 1/4 cup sweet potato
• 1/4 cup zucchini, diced
• 1/2 cup onion, diced
• 1/2 cup carrot, diced
• 1/4 cup tomatoes, diced
• 1 cup shrimp, peeled and cleaned
• 12 ounces unsweetened coconut milk
• 12 ounces clam broth or 12 ounces other stock
• 1 teaspoon thyme
• 1/4 teaspoon pepper
• 1/2 cup chopped scallions or 1/2 cup green onion
• 2 teaspoons lime juice
• 1/4 cup fresh basil, chopped

1. In your stock pot, melt butter and saute the vegetables for about 3-5 minutes or until softened.
2. Add shrimp and saute for a minute or two more. Add coconut milk, broth, thyme and pepper. Cook for about 1/2 hour (do not boil), then add scallions, lime juice and basil. Serve immediately.

butter, yams, zucchini, onion, carrot, tomatoes, shrimp, coconut milk, clam broth, thyme, pepper, scallions, lime juice, fresh basil

Taken from www.food.com/recipe/jamaican-shrimp-chowder-286510 (may not work)