Curried Cream Of Corn Soup Recipes

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CURRIED CREAM CORN



Curried Cream Corn image

I love to find creative ways to serve vegetables to my husband and daughters. Curry gives a different twist to this side dish that has become my family's favorite treatment for corn. -Kelly Malloy, Baltimore, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield about 3 servings.

Number Of Ingredients 8

2 tablespoons chopped green pepper
2 tablespoons chopped onion
3 tablespoons butter
1 can (15-1/4 ounces) whole kernel corn, drained
3 ounces reduced-fat cream cheese, cubed
1/3 cup fat-free milk
1/2 teaspoon curry powder
Pepper to taste

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.

Nutrition Facts : Calories 224 calories, Fat 13g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 651mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

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 SOUP WITH GINGER



Curried Corn Soup with Ginger image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 leeks (white and light green parts only), thinly sliced and well rinsed
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 tablespoons finely chopped peeled ginger
2 cloves garlic, finely chopped
2 teaspoons fresh thyme, chopped
1 1/2 teaspoons Madras-style curry powder
1 large russet potato, peeled and cut into 1-inch cubes
4 cups low-sodium chicken broth
1 teaspoon sugar
1 16-ounce bag frozen corn kernels
1 cup heavy cream
Kosher salt
Assorted toppings:
Creme Fraiche
Cilantro
Lump crabmeat
Brown butter
Fried sliced garlic

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 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



Curried Corn image

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

Provided by Cadillacgirl

Categories     Corn

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 7

2 cups corn (frozen or fresh)
2 tablespoons butter
3 tablespoons onions, finely chopped
1/2 teaspoon curry powder
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Melt butter, add corn, onion, and curry. Saute.
  • Cover and simmer slowly, about 10 min, until tender, stirring often.
  • Add sour cream, salt, and pepper, heat until warm, and serve.

Nutrition Facts : Calories 181.9, Fat 12.6, SaturatedFat 7.1, Cholesterol 30.2, Sodium 365.6, Carbohydrate 17.4, Fiber 2, Sugar 4.7, Protein 3.3

QUICK CREAMED CURRIED CORN



Quick Creamed Curried Corn image

This is my new favorite corn side dish. You're going to be so shocked that without butter, without heavy cream, you're going to have a delicious corn side dish that's every bit as rich and decadent, and it's going to be significantly lower in calories.

Provided by Chef John

Categories     Corn Side Dishes

Time 25m

Yield 4

Number Of Ingredients 9

2 ears sweet corn
2 teaspoons olive oil
salt to taste
2 cloves garlic, minced
1 pinch cayenne pepper, or to taste
¼ teaspoon smoked paprika
¼ teaspoon garam masala
3 tablespoons plain Greek yogurt, or more to taste
2 teaspoons chopped fresh chives

Steps:

  • Husk the ears of sweet corn and stand an ear upright in a skillet with the top pointing up. Use a sharp kitchen knife to slice off the kernels, working from top to bottom and rotating the ear after each cut. Use the back of the knife to scrape extra juices into skillet. Repeat with remaining ear of corn.
  • Drizzle olive oil over the kernels and sprinkle with salt; place over medium heat and cook until corn is hot, about 3 minutes. Add garlic; continue to cook and stir until fragrant, about 1 minute. Season corn with cayenne pepper, smoked paprika, and garam masala. Cook and stir until corn is tender, about 2 more minutes.
  • Reduce heat to low and stir Greek yogurt into corn mixture. Remove from heat, stir in chives, and season with more salt, if desired.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 14.7 g, Cholesterol 2.1 mg, Fat 4.2 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 56.3 mg, Sugar 2.7 g

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