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
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
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.
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
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