Curried Corn Soup Recipes

CURRIED CREAM OF CORN SOUP

Steps:

• Peel and finely slice the onion into small cubes. Drain the corn in a colander and heat up the olive oil in a medium pot over medium temperature.
• Add the sliced onion and the curry powder to the pot. Give it a good stir so that the onion cubes are all coated with curry. Cook for 1 minute while stirring occasionally until the onion is translucent.
• Add the corn to the onion and sauté for 1 minute. Keep stirring.
• After 1 minute add the chicken broth and the whipping cream. Give it a good stir and let it simmer at medium to low temperature for 10 minutes.
• Season the soup with a little bit salt and pepper to taste. Then pour into a food processor and blend until smooth. Or use an immersion hand blender and blend your soup directly in the pot.
• Serve garnished with chopped up chives and a little bit of yoghurt or whipping cream drizzled over the soup.

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 CORN

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.

SKINNY CURRIED CORN SOUP

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.

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.

CURRIED SWEETCORN SOUP

Steps:

• Heat the rapeseed oil in a large pan. Add the onion and cook for 8-10 mins until soft. Add the garlic cloves, red or green chilli, carrot and celery. Cook for 2 mins, then add the ground turmeric, mild or medium curry paste, chicken or vegetable stock cube and lentils. After 30 secs, pour in the coconut milk and 800ml boiling water. Cover and simmer for 15 mins. Add the sweetcorn, cover and cook for 3 mins. Leave the soup chunky or part-blend. Season to taste. Top with a halved soft-boiled egg, coriander leaves and green chilli slices.

CURRIED SWEETCORN SOUP WITH CHICKEN

Steps:

• If you're using fresh corn, wash the cobs and remove the kernels with a sharp knife or cleaver. Put in a bowl and set aside - you should end up with about 280g.
• Mix the chicken shreds with the egg white, 1 tsp salt, 1 tsp sesame oil and 1 tsp cornflour in a small bowl and chill for 15 mins. Beat the whole egg and remaining sesame oil together in another small bowl and set aside.
• Bring the stock to a simmer in a large pan, add the sweetcorn and simmer for 10 mins, uncovered. Meanwhile, bring a small pan of water to the boil. Turn off the heat and quickly blanch the chicken shreds until they just turn white - about 20 secs. Remove with a slotted spoon and drain well.
• Add the Shaohsing rice wine to the stock with the curry powder, 1 tsp salt, the sugar and the remaining cornflour pre-mixed with 2 tsp water. Bring it back to the boil, then lower the heat and simmer for another 5 mins.
• Add the blanched chicken shreds, then add the egg and sesame oil mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands.
• Ladle into a large bowl, garnish with the spring onions and serve straight away.

FRESH CURRIED CORN SOUP

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.

CURRIED CORN SOUP WITH GINGER

Steps:

• Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks, celery and carrot and cook, stirring occasionally, until the vegetables have softened but not browned, about 10 minutes.
• Add the ginger, garlic, thyme, curry powder and potato. Cook, stirring, until the potato is coated in the spices, 1 to 2 minutes. Add the chicken broth, 2 cups water and the sugar and bring to a boil. Add the corn, then reduce the heat to medium low and simmer until the vegetables are tender, about 25 minutes. Add the heavy cream and continue cooking until warmed through, about 5 more minutes. Remove from the heat and let cool slightly.
• Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Season with salt. Strain through a fine-mesh sieve into a saucepan and reheat if needed. Serve with toppings.

CURRIED CREAM CORN

Steps:

• In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.

CURRIED CORN AND SHRIMP SOUP

Steps:

• Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.
• Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.
• Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.
• When cooled, place mixture in a blender and puree until smooth.
• Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.
• Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.
• Add the minced cilantro to the soup.
• Ladle the soup into bowls, top each bowl with an equal amount of shrimp.
• Garnish each bowl with bell pepper strips and cilantro.
• Serve.
• Please Note: The cooking time includes allowing the soup to cool overnight.

CURRIED WINTER SOUP

Steps:

• Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
• In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
• If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
• After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.