Soup

Curried Shrimp and Corn Chowder is for Soup.

Curried Shrimp and Corn Chowder takes 20 minutes to prepare.

Curried Shrimp and Corn Chowder takes 25 minutes to cook.

Curried Shrimp and Corn Chowder makes 4 servings.

The ingredients for Curried Shrimp and Corn Chowder are:

1 tbsp Canola Oil
1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
2 tsp Curry powder
0.065 cup Tomato Paste
3 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
4 cup Homemade vegetable stock (by ABOGLESBEE)
15 oz Thai Kitchen Light Coconut Milk
1 tsp unpacked Brown Sugar
1 serving Tamarind paste (20g, 1 Tbsp) (by T_HENRIQUES)
1.5 tsp Salt
16 oz Shrimp, raw
1 tbsp Lime Juice, juice of 1 lime

Here is how you make Curried Shrimp and Corn Chowder:

Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.Serving Size: makes 4 servings - maybe 1.5 cups eachNumber of Servings: 4Recipe submitted by SparkPeople user FRANNIEDID.

The nutritional information for Curried Shrimp and Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 351.8

• Total Fat: 14.2 g
• Cholesterol: 172.3 mg
• Sodium: 1,141.9 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 5.2 g
• Protein: 26.7 g