Curried Corn And Shrimp Soup Recipes

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CURRIED CORN WITH SHRIMP



Curried Corn with Shrimp image

Provided by Cooking Channel

Time 45m

Yield 4 servings (3/4 cup corn and about 5 shrimp per serving)

Number Of Ingredients 15

6 ears corn, shucked
1 cup half-and-half or milk
1 pound large shrimp, peeled and deveined
Kosher salt
2 tablespoons unsalted butter
2 tablespoons vegetable oil
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
1/8 teaspoon turmeric
4 to 6 dried whole red chiles
1 1/2-inch piece ginger, peeled and finely grated
Freshly ground black pepper
10 to 12 fresh curry leaves or 1/2 cup fresh cilantro leaves
Lime wedges, for serving
Tomato chutney, for serving

Steps:

  • Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.
  • Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.
  • Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.
  • Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)
  • Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney.

SKINNY CURRIED CORN SOUP



Skinny Curried Corn Soup image

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

2 teaspoons canola oil
1 cup finely chopped green and/or red sweet pepper
1/4 cup finely chopped onion
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (12 oz) frozen corn
1 cup Progresso™ reduced-sodium chicken broth
3 cups fat-free milk
8 ounces peeled and deveined cooked medium shrimp, thawed and drained if frozen, and halved, if desired
2 tablespoons snipped fresh cilantro
1/3 cup Yoplait® fat free plain yogurt
Fresh cilantro sprigs

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

COLD SOUTHWESTERN CORN AND SHRIMP SOUP



Cold Southwestern Corn and Shrimp Soup image

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 10

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

  • In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
  • Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

CURRIED SWEETCORN SOUP



Curried sweetcorn soup image

Spice up your soup with this tasty curried sweetcorn recipe topped with a soft boiled egg and green chilli. It's a perfect light lunch or supper on cold days

Provided by Cassie Best

Categories     Soup, Starter

Time 55m

Number Of Ingredients 16

2 tbsp rapeseed oil
1 large onion , finely chopped
2 crushed garlic cloves
1 red or green chilli , chopped
1 carrot , peeled and finely chopped
1 celery stick , finely chopped
1½ tsp ground turmeric
11/2 tbsp mild or medium curry paste
1 chicken or vegetable stock cube
50g red lentils
400ml coconut milk
800ml boiling water
250g frozen sweetcorn
halved soft-boiled egg
coriander leaves
green chilli slices

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.

Nutrition Facts : Calories 393 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium

CHILLED CORN AND SHRIMP SOUP



Chilled Corn and Shrimp Soup image

Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup chopped sweet onion
3 tablespoons olive oil
1-1/2 pounds uncooked small shrimp, peeled and deveined
2 garlic cloves, minced
1 teaspoon curry powder
2 cups buttermilk
1 package (16 ounces) frozen shoepeg corn, thawed, divided
1 cup reduced-fat sour cream
1 teaspoon hot pepper sauce
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced chives

Steps:

  • In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.

CORN AND SHRIMP SOUP (WEIGHT WATCHERS)



Corn and Shrimp Soup (Weight Watchers) image

My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup onion, chopped
1 cup green bell pepper, chopped
2 garlic cloves, minced
8 ounces low-fat cream cheese, 1/3 Less Fat, softened
2 cups nonfat milk
1 (15 ounce) can cream-style corn
1 (10 ounce) can low-fat cream of mushroom soup
1 (10 ounce) can Ro-Tel tomatoes
1 1/4 lbs shrimp, peeled and deveined
4 teaspoons green onions, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper

Steps:

  • Spray heavy dutch oven with Pam.
  • Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
  • Stir in cream cheese and cook until cheese is melted.
  • Add milk, corn, soup & tomatoes and seasonings.
  • Simmer gently for 10 minutes, stirring to keep from sticking.
  • Add shrimp and cook an additional 5 minutes or until shrimp are pink.
  • Remove from heat and sprinkle with green onions.

NEW ORLEANS CORN & SHRIMP SOUP



New Orleans Corn & Shrimp Soup image

Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

Provided by Luby Luby Luby

Categories     Corn

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

Steps:

  • Rinse shrimp in cool water then peel and save shells.
  • In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
  • Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
  • Strain the stock into a bowl, discard shells and onion and set aside.
  • In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
  • Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
  • Remove the mixture from the dutch oven and separate into 2 equal portions.
  • Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
  • Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
  • Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
  • Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
  • As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
  • Next add the reserved whole shrimp (the unshredded portion), mixing well.
  • Cover the dutch oven and cook on low heat for about 20 minutes.
  • Place in serving bowls and garnish with cilantro.

CAJUN CORN SOUP WITH SHRIMP



Cajun Corn Soup with Shrimp image

Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small onion, chopped
1/3 cup green onions, chopped
2 quarts hot water or heated chicken broth
2 cans (14-1/2 ounces) stewed tomatoes, cut up
8 cups cut corn or 4 cans (16 ounces each) whole-kernel corn, drained
2 pounds peeled, deveined shrimp
Salt to taste
Pepper to taste

Steps:

  • In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.

Nutrition Facts :

SHRIMP AND CORN CURRY



Shrimp and Corn Curry image

Provided by Barbara Kafka

Categories     dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 40m

Yield 4 servings (5 cups)

Number Of Ingredients 12

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

  • Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
  • Stir in shrimp. Cook, covered, for 3 minutes.
  • Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
  • Remove from oven. Stir in remaining ingredients.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams

CURRIED SHRIMP, RICE, AND OKRA SOUP



Curried Shrimp, Rice, and Okra Soup image

Deep flavors and an unusual combination.

Provided by TerryWilson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h27m

Yield 10

Number Of Ingredients 21

2 tablespoons olive oil
2 cups diced carrots
1 ½ cups diced Spanish onion
1 ½ cups diced red bell pepper
¼ cup diced celery
¼ cup minced fresh ginger
3 cloves garlic, minced
2 tablespoons curry powder
2 teaspoons ground coriander
½ teaspoon cayenne pepper
12 cups clam juice
1 (16 ounce) can diced tomatoes, drained
1 cup unsweetened shredded coconut
2 pounds large shrimp, peeled and deveined
3 cups cooked white rice
1 pound okra, sliced
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped
3 tablespoons honey
2 tablespoons lime juice
salt to taste

Steps:

  • Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
  • Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
  • Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

Nutrition Facts : Calories 388.1 calories, Carbohydrate 35.2 g, Cholesterol 146.9 mg, Fat 19.3 g, Fiber 6.5 g, Protein 21.3 g, SaturatedFat 14.1 g, Sodium 904 mg, Sugar 10.9 g

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.

Provided by Alisa Kennedy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Yield 8

Number Of Ingredients 12

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

Steps:

  • In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g

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From webetutorial.com


CURRIED SHRIMP AND CORN CHOWDER – RECIPES NETWORK
2014-04-17 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, …
From recipenet.org


CREAMY COCONUT CURRY WITH SHRIMP AND CORN RECIPE - LITTLE SPICE JAR
2020-05-17 Add the prepared paste and turmeric and cook for about 2-4 minutes or until it's fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes ...
From littlespicejar.com


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