Curried Corn Chowder Recipes

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CURRIED CHICKEN CORN CHOWDER



Curried Chicken Corn Chowder image

This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1 tablespoon butter
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
5 cups frozen corn (about 25 ounces)
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

Steps:

  • In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.

Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 582mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CURRIED CORN CHOWDER



Curried Corn Chowder image

Make and share this Curried Corn Chowder recipe from Food.com.

Provided by Shahana

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
1 teaspoon curry powder
4 potatoes, finely diced
1 stalk celery, finely chopped
3 cups low sodium chicken broth
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 (15 ounce) can cream-style corn
2 cups skim milk
1 dash hot pepper sauce, to taste (optional)

Steps:

  • Heat oil pot over high heat; add onion and curry powder and cook, stirring frequently until onion is translucent. Approx 5 minutes.
  • Add potatoes, celery, vegetable broth, pepper and cayenne and simmer over high heat until potatoes are tender - 15 - 20 minutes.
  • Add corn and milk and heat through.

Nutrition Facts : Calories 401.5, Fat 9.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 452.1, Carbohydrate 70.1, Fiber 6.9, Sugar 7.2, Protein 15.1

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno chile, for serving

Steps:

  • Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
  • Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

CURRIED CHICKEN CORN CHOWDER



Curried Chicken Corn Chowder image

Make and share this Curried Chicken Corn Chowder recipe from Food.com.

Provided by hepcat1

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 cups chopped onions
2 tablespoons chopped seeded jalapeno peppers
2 teaspoons curry powder
6 cups white chicken stock
5 cups fresh corn kernels (about 7 ears)
1/2 cup all-purpose flour
1/2 cup 2% low-fat milk
2 cups shredded cooked chicken breasts (about 1 pound)
1/3 cup chopped fresh cilantro
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Melt butter in a Dutch oven over medium heat.
  • Add onion and jalapeno, and cook 10 minutes, stirring frequently.
  • Add curry, and cook 30 seconds, stirring constantly.
  • Add stock and corn, and bring to a boil, stirring occasionally.
  • Reduce heat; simmer 15 minutes.
  • Lightly spoon flour into a dry measuring cup, and level with a knife.
  • Place flour in a small bowl.
  • gradually add milk, stirring with a whisk until well blended to form a slurry.
  • Stir slurry into corn mixture, and bring to a boil.
  • Cook for 3 minutes or until mixture thickens, stirring frequently.
  • Stir in chicken, cilantro, salt, and black pepper.

Nutrition Facts : Calories 379.5, Fat 10.6, SaturatedFat 3.5, Cholesterol 53.1, Sodium 1001.6, Carbohydrate 47.8, Fiber 4.8, Sugar 11.3, Protein 26.5

CURRIED CORN



Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

CURRIED CORN CHOWDER WITH COCONUT MILK



CURRIED CORN CHOWDER WITH COCONUT MILK image

Categories     Soup/Stew     Vegetable

Yield 6 people

Number Of Ingredients 13

1 big yellow onion, diced
2 cloves garlic, peeled and minced
1/4 teaspoon fresh or 1/8 teaspoon dried thyme
2 tablespoons unsalted butter
3 1/2 cups frozen or canned corn, or 4 ears, shucked and kernels cut off cobs
4 cups vegetable or chicken stock
1 teaspoon sugar
2 tablespoons unsalted butter, clarified or ghee
1 tablespoon Madras curry powder
1/4 cup canned unsweetened coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon salt, or to taste
A few turns of freshly ground pepper

Steps:

  • In large pot over medium-high heat, saute onion, garlic and thyme in 2 tablespoons butter (not clarified), stirring occasionally to keep onion and garlic from sticking. When onion begins to reduce in volume, in 5 to 10 minutes, lower heat to medium and cook 10 to 15 minutes, until onion is translucent. Add corn, stock and sugar and bring to a boil. Lower heat, and let simmer for 30 minutes. In separate saute pan, warm the 2 tablespoons clarified butter over medium. Add curry powder, and cook until it becomes fragrant, 3 to 5 minutes. Remove soup from heat to puree. If using an immersion blender, puree soup in the pot. Otherwise, let soup cool a bit. Then transfer half the soup to bowl of food processor (or blender) fitted with metal blade and blend until smooth. Return pureed soup to pot. Return pot to stove over medium heat and stir in curry butter. Stir in coconut milk, cilantro, salt and pepper and cook another 15 minutes, until flavors come together. Serve warm with additional freshly ground pepper.

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