Progresso® chicken broth provides a simple addition to this curried shrimp and corn chowder cooked in a Dutch oven. Perfect as a fall dinner!
Curried Shrimp and Corn Chowder
- Prep Time 30 min
- Total 60 min
- Servings 8
- Ingredients 15
Ingredients
Chowder
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 2 cloves garlic, finely chopped
- 2 large Yukon Gold potatoes (14 oz), peeled, diced
- 1 large sweet potato (1 lb), peeled, diced
- 2 cups fresh whole kernel corn (about 5 ears)
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (13.66 oz) reduced fat (lite) coconut milk (not cream of coconut)
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb uncooked large shrimp, peeled (tail shells removed), deveined
Toppings, if desired
- Toasted coconut
- Thinly sliced green onions
- Coarsely chopped roasted peanuts
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Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.
-
Step2Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.
-
Step3Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.
Nutrition
350
Calories
19g
Total Fat
17g
Protein
41g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Total Fat
- 19g
- 0%
- Saturated Fat
- 10g
- 0%
- Sodium
- 620mg
- 0%
- Total Carbohydrate
- 41g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1 Other Carbohydrate; 1 1/2 Very Lean Meat; 2 1/2 Fat;Carbohydrate Choice
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