CURRIED CORN
Provided by Food Network Kitchen
Time 17m
Yield 4 ears of corn
Number Of Ingredients 0
Steps:
- Mix 1 teaspoon each ground ginger, paprika and ground coriander with 1/2 teaspoon each ground cumin and turmeric. Brush 4 ears of corn with vegetable oil, sprinkle with the spices and grill, turning, about 12 minutes; season with salt. Serve with yogurt mixed with salt and cilantro.
SKINNY CURRIED CORN SOUP
93% less sat fat • 34% less sodium than the original recipe. The key to creamy soup without the cream? Fat-free milk and yogurt. Once you've mastered this recipe, mix it up with chicken breast or swap out the shrimp with another type of seafood.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a large saucepan heat oil over medium-high heat. Add sweet pepper and onion; cook about 4 minutes or until tender, stirring occasionally. Add curry powder, salt, and pepper; cook and stir for 1 minute.
- Stir in corn and chicken broth. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until corn is tender. Cool about 10 minutes.
- Transfer the corn mixture to a blender or food processor.* Add 1/2 cup of the milk. Cover and blend or process until mixture is nearly smooth. Return pureed mixture to saucepan; stir in the remaining 2 1/2 cups milk and the shrimp. Heat through (do not boil). Stir in snipped cilantro.
- To serve, spoon soup into soup bowls. Top individual servings with yogurt and cilantro sprigs.
- *Note: If using a food processor, process half the mixture at a time using 1/4 cup of the milk with each half.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 115 mg, Fiber 3 g, Protein 23 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 15 g, TransFat 0 g
FRESH CURRIED CORN SOUP
We pair sweet corn with spicy curry in this delicious summer soup. To make it vegetarian, swap vegetable broth for chicken broth. WW points 2
Provided by Huskergirl
Categories Corn
Time 52m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan. Add onion; cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add curry powder and cook 30 seconds until fragrant.
- Add broth, corn, potatoes, lemon juice and salt to saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until potatoes are tender, about 20 minutes; remove from heat.
- In a blender, food processor or using an immersion blender, puree mixture (in batches if necessary), until smooth. Strain through a fine mesh sieve into a bowl, pressing on solids to extract as much liquid as possible.
- To serve, stir cilantro or scallions into soup. Spoon into bowls and top with about 2 teaspoons each of yogurt and tomato. Garnish with additional chopped cilantro or scallions, if desired. Serve hot or cover and refrigerate up to 2 days.
Nutrition Facts : Calories 165, Fat 2.9, SaturatedFat 0.4, Cholesterol 0.2, Sodium 741.5, Carbohydrate 33.9, Fiber 4.1, Sugar 5.3, Protein 5.2
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