Thai Corn and Shrimp Chowder

Makes 4

ingredients

1 tbsp butter
1 small onion, finely chopped
1 yellow or red pepper, finely chopped
1 potato, peeled and diced
1/2 tsp thai red curry paste
2 cups frozen corn kernels
2 cups chicken broth
400 ml coconut milk
1 tsp packed brown sugar
1/4 tsp salt
24 medium shrimp, peeled and deveined
1 tbsp chopped fresh cilantro
1 tbsp freshly squeezed lime juice
chopped green onions
1 lime, cut into wedges

directions

In a large saucepan, melt butter over medium heat. Saute onion, yellow pepper and potato for 5 to 7 minutes or until onion and peppers are softened. Add curry paste and saute for 15 seconds. Add corn, chicken broth, coconut milk, brown sugar and salt; bring to a boil. Reduce heat and simmer for about 15 minutes or until potato is tender but not mushy. Add shrimp and simmer for 3 to 4 minutes or until shrimp are pink and opaque. Stir in cilantro and lime juice. Taste and adjust seasoning with brown sugar, salt and lime juice, if desired. Serve immediately, garnished with green onions and a lime wedge.

Source: Bravo