Curried Shrimp-And-Corn Chowder

• 1 medium-size sweet onion, diced
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 2 large Yukon gold potatoes (14 oz.), peeled and diced
• 1 large sweet potato (1 lb.), peeled and diced
• 2 cups fresh corn kernels (about 5 ears)
• 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 pound peeled, large raw shrimp (2 6/30 count)
• Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

1. Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saute 1 minute. 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. Serve with desired toppings.
2. TRY THIS TWIST!
3. 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.

sweet onion, olive oil, garlic, gold potatoes, sweet potato, corn kernels, chicken broth, unsweetened lite coconut milk, curry powder, salt, pepper, shrimp, coconut

Taken from www.myrecipes.com/recipe/curried-shrimp-corn-chowder (may not work)