Curry Corn Chowder Food

CURRIED CHICKEN CORN CHOWDER

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.

CURRIED SHRIMP AND CORN CHOWDER

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.

CURRIED CORN CHOWDER

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.

RED CURRY SHRIMP AND CORN CHOWDER

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.

CURRIED CORN CHOWDER WITH COCONUT MILK

Steps:

• In large pot over medium-high heat, saute onion, garlic and thyme in 2 tablespoons butter (not clarified), stirring occasionally to keep onion and garlic from sticking. When onion begins to reduce in volume, in 5 to 10 minutes, lower heat to medium and cook 10 to 15 minutes, until onion is translucent. Add corn, stock and sugar and bring to a boil. Lower heat, and let simmer for 30 minutes. In separate saute pan, warm the 2 tablespoons clarified butter over medium. Add curry powder, and cook until it becomes fragrant, 3 to 5 minutes. Remove soup from heat to puree. If using an immersion blender, puree soup in the pot. Otherwise, let soup cool a bit. Then transfer half the soup to bowl of food processor (or blender) fitted with metal blade and blend until smooth. Return pureed soup to pot. Return pot to stove over medium heat and stir in curry butter. Stir in coconut milk, cilantro, salt and pepper and cook another 15 minutes, until flavors come together. Serve warm with additional freshly ground pepper.

CURRIED CHICKEN CORN CHOWDER

Steps:

• Melt butter in a Dutch oven over medium heat.
• Add onion and jalapeno, and cook 10 minutes, stirring frequently.
• Add curry, and cook 30 seconds, stirring constantly.
• Add stock and corn, and bring to a boil, stirring occasionally.
• Reduce heat; simmer 15 minutes.
• Lightly spoon flour into a dry measuring cup, and level with a knife.
• Place flour in a small bowl.
• gradually add milk, stirring with a whisk until well blended to form a slurry.
• Stir slurry into corn mixture, and bring to a boil.
• Cook for 3 minutes or until mixture thickens, stirring frequently.
• Stir in chicken, cilantro, salt, and black pepper.