CURRIED CHICKEN CORN CHOWDER
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
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
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
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
Provided by Katie Lee Biegel
Time 50m
Yield 4 servings
Number Of Ingredients 14
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
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
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
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
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
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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