In a large pot, melt the coconut oil (if it's in solid state). Add in onion,garlic and bay leaves. Saute until they are fragrant and tender, about 5 minutes. Add in the quinoa and corn and saute for about 3 minutes. Pour in the stock, potatoes, turmeric, curry powder. Bring it to a boil and then lower the heat to let it simmer until the potatoes and quinoa are cooked through, about 30 minutes
Add the shrimp and diced tomatoes into the chowder and cook until they start to turn pink, about 1 minute. Pour in the coconut cream and let it cook for another 2 minutes. Have a taste and season with some salt to your taste if needed
Garnish with some chopped scallions and small pinch of sumac powder just before serving