Curried Corn and Shrimp / Chicken Chowder
1 can corn or 4 ears of fresh corn
2 T olive oil
1 large yellow onion, diced
2 tsp. curry powder
1 1/2 tsp. smoked paprika
1 can lite coconut milk (15-ounce)
1 quart chidken broth
2 large potatoes, peeled and diced
1 lg. large raw shrimp, remove shells and tails or substitute chicken torn into small pieces
salt and pepper to taste
Cut the kernels from the corn if fresh. Heat the olive oil in a large saucepan. Add onion and saute' until just starting to brown.
Add curry powder and paprika. Cook, stirring constantly, for another minute. Add coconut milk, chicken broth and potatoes. Bring to a simmer and cook until the potatoes are tender. Transfer mixture to a blender, and blend until mostly smooth. Return mixture to the pot over medium heat. When chowder returns to a simmer, add shrimp or chicken. Cook until the shrimp turns pink. Add corn kernels and cook until the chowder is just heated. Serve with salt, pepper and hot sauce...I'm not adding the hot sauce.