Curry Corn And Rice Chowder Recipes

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CURRY CORN CHOWDER



Curry Corn Chowder image

Provided by Cooking Maniac

Time 4h5m

Number Of Ingredients 15

1 tablespoon olive oil
1 Tablespoons Butter
1 whole Yellow Onion (Diced)
4 ears Corn (Shucked)
1 jalepano Peppers (De-seeded and Diced)
3 cups (Low Sodium Vegetable Broth)
1 can coconut milk
3-4 sprig thyme
1 garlic clove (minced)
pinch of sugar
1 teaspoon ginger (minced)
3 teaspoon spicy curry powder
1/2 teaspoon Kosher Salt (more To Taste)
4 yukon gold potatoes (chopped into 1 inch cubes)
Cilantro (For garnish)

Steps:

  • In a large saute pan, heat olive oil. Put the corn in the pan and roast for about 3-5 mins until golden. Remove from heat.
  • In the crock pot, place all the ingredients. Set the timer to 4 hours on high. Check every hour and stir if you you can. Check the potatoes with a fork. Take a potato masher and smash some of the potatoes. This will give the chowder a creamy texture. This is when you can make it as thick as you want or as loose as you want.
  • Garnish with chipped cilantro and serve warm.

CURRIED CORN CHOWDER



Curried Corn Chowder image

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

Provided by Shahana

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, finely chopped
1 teaspoon curry powder
4 potatoes, finely diced
1 stalk celery, finely chopped
3 cups low sodium chicken broth
1/2 teaspoon pepper
1/4 teaspoon cayenne
1 (15 ounce) can cream-style corn
2 cups skim milk
1 dash hot pepper sauce, to taste (optional)

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.

Nutrition Facts : Calories 401.5, Fat 9.2, SaturatedFat 1.2, Cholesterol 2.5, Sodium 452.1, Carbohydrate 70.1, Fiber 6.9, Sugar 7.2, Protein 15.1

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno chile, for serving

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.

QUICK COCONUT CURRY WITH RICE, CORN, AND BEANS



Quick Coconut Curry with Rice, Corn, and Beans image

This is a quick curry because there are no vegetables to clean and chop. All ingredients are ones that can be stored on the shelf or freezer.

Provided by SN

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 7

Number Of Ingredients 10

1 (15 ounce) can black-eyed peas, undrained
1 (14 ounce) can coconut milk
½ (12 ounce) package frozen corn
1 (5.5 ounce) can tomato paste
2 tablespoons Jamaican-style curry powder
1 tablespoon white sugar
¾ teaspoon salt, or to taste
4 cups water, or as needed
1 ¾ cups basmati rice
1 pinch salt

Steps:

  • Mix black-eyed peas, coconut milk, corn, tomato paste, curry powder, sugar, and 3/4 teaspoon salt in a pot until smooth and evenly combined; simmer over medium-low heat, stirring often, until curry sauce is heated through, about 5 minutes.
  • Pour enough water into a separate pot to almost fill and bring to a boil; season with a pinch of salt. Add rice to boiling water and cook, stirring occasionally, until rice is very soft, about 15 minutes. Drain excess water from rice.
  • Mix rice and curry sauce together in a large bowl.

Nutrition Facts : Calories 374 calories, Carbohydrate 58.6 g, Fat 13.4 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 11 g, Sodium 615.4 mg, Sugar 5.4 g

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 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

RED CURRY SHRIMP AND CORN CHOWDER



Red Curry Shrimp and Corn Chowder image

Make and share this Red Curry Shrimp and Corn Chowder recipe from Food.com.

Provided by Busters friend

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 tablespoon fish sauce
3 stalks celery, chopped
2 tablespoons sugar
3 carrots, peeled and chopped
10 ounces frozen corn
1 leek, washed and chopped
13 1/2 ounces coconut milk
3 potatoes, small cleaned and diced
1/4 cup fresh cilantro, chopped
2 tablespoons red curry paste
1 lb shrimp, small (peeled and deveined)
42 ounces chicken broth

Steps:

  • Heat oil in 2 quart pot.
  • Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
  • Add Red Curry Paste. Cook 1 more minute while continuing to stir.
  • Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
  • Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
  • Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
  • Serve hot.

Nutrition Facts : Calories 441.8, Fat 19, SaturatedFat 11.7, Cholesterol 147.2, Sodium 1150, Carbohydrate 44.8, Fiber 6.4, Sugar 12.2, Protein 26.2

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

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