Curried Corn Chowder Recipes

CURRIED SHRIMP AND CORN CHOWDER

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

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.

CURRIED CORN CHOWDER

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.

CURRIED SHRIMP AND CORN CHOWDER

Steps:

• In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.
• Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.
• Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.

CURRIED CHICKEN CORN CHOWDER

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.