Curried Shrimp-And-Corn Chowder

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Southern Living


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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

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