Curried Prawns and Corn Chowder

1 medium onion, diced  Shrimp and Corn Curry Chowder

2 Tbsp olive oil

2 garlic cloves, chopped

3 large potatoes, peeled & diced

2 cups fresh corn

400 ml chicken broth

400 ml lite coconut milk*

2 1/2 tsp curry powder

1 tsp table salt

1/4 tsp black pepper

31/40 frozen prawns (340g pkg), thawed, shell and tail removed

  • Saute diced onions in oil until tender in sauce pan
  • add garlic and saute until fragrant (1 min)
  • add potatoes and the next 6 ingredients
  • bring to a boil, stirring often
  • reduce heat and simmer until potatoes are tender (20-25 min), stirring occasionally
  • stir in prawns.  Cook until prawns turn pink (4-5 min)
  • season to taste
  • serve with desired toppings

Toppings:  chopped chives/green onions, toasted coconut, roasted peanuts

*I suggest that you do not use lite coconut milk because it has minimal flavour.  In this recipe, I emptied a 400 ml can of coconut milk into a bowl and mixed it well.  Then I poured the liquid back into the tin until it was 3/4 full and topped it up with water. Note:   If you are not a coconut fan you may substitute evaporated milk.

This is a reworked recipe from Southern Living Magazine: Fresh Garden Recipes


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