CURRIED CREAM OF CORN SOUP
This Curried Cream of Corn Soup is creamy, a little bit spicy, and full of flavor! It makes a great weeknight meal - 15 minutes and you have a delicious dinner. Serve with baguette or pita bread!
Provided by Julia Foerster
Categories Soup
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 347 kcal, Carbohydrate 27 g, Protein 5 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 455 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CURRIED CORN
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
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
FRESH CURRIED CORN SOUP
We pair sweet corn with spicy curry in this delicious summer soup. To make it vegetarian, swap vegetable broth for chicken broth. WW points 2
Provided by Huskergirl
Categories Corn
Time 52m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165, Fat 2.9, SaturatedFat 0.4, Cholesterol 0.2, Sodium 741.5, Carbohydrate 33.9, Fiber 4.1, Sugar 5.3, Protein 5.2
CURRIED CORN SOUP WITH GINGER
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
SKINNY CURRIED CORN SOUP
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
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
CREAMY CORN SOUP
This soup is really easy to make, lower in fat than most cream soups, and delicious - especially if you are fighting off a cold! Try adding a chopped green chile pepper sauteed in the initial onion mixture or some small slices of chicken stirred in.
Provided by Abby
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
- Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 46.4 g, Cholesterol 22.2 mg, Fat 10.9 g, Fiber 3.9 g, Protein 12.5 g, SaturatedFat 4.8 g, Sodium 1275.1 mg, Sugar 13.2 g
CURRIED CORN AND SHRIMP SOUP
I have had this recipe for a long time. It is one of those recipes that gets misplaced and then pops back up. Thus, I haven't actually tried it yet. I thought that if I posted it maybe I wouldn't keep loosing it! It looks interesting.
Provided by PaulaG
Categories African
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.1, Fat 2.9, SaturatedFat 1.2, Cholesterol 55.6, Sodium 422.4, Carbohydrate 30, Fiber 3.2, Sugar 16.4, Protein 14.3
CURRIED SWEETCORN SOUP
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
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
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