Red Curry Shrimp And Corn Chowder Food

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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.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

A twist on the basic shrimp and corn chowder. From Southern Living.

Provided by Lynette !

Categories     Seafood

Time 1h25m

Number Of Ingredients 16

1 medium sweet onion, diced
2 Tbsp olive oil
2 clove garlic, minced
2 large yukon gold potatoes, peeled and diced (14 oz)
1 large sweet potatoes, peeled and diced (1 lb)
2 c fresh corn kernels, about 5 ears
1 can(s) chicken broth (14 oz)
1 can(s) light coconut milk, unsweetened (13.5 oz)
2 tsp curry powder
1 tsp salt
1/4 tsp black pepper
1 lb large shrimp, fresh, peeled and deveined, tails removed
GARNISHES: (OPTIONAL)
toasted coconut
green onions, diced
roasted peanuts, coarsely chopped

Steps:

  • 1. Sauté onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and sauté 1 minute.
  • 2. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionally, 25 minutes or until potatoes are tender.
  • 3. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

SWEET CORN CHOWDER WITH SHRIMP AND RED PEPPERS



Sweet Corn Chowder With Shrimp and Red Peppers image

This recipe is quick and easy. My boys like it because the shrimp makes them think they are eating "high-style" (their words). I like it because it can be on the table in less than 30 minutes.

Provided by mary winecoff

Categories     Chowders

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 large yellow onion, finely chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground nutmeg
1 3/4 cups chicken broth
1 (17 ounce) can cream-style corn
1 (10 ounce) package frozen corn kernels, thawed
1 3/4 cups milk
1/4 teaspoon black pepper
1 (7 ounce) jar roasted red peppers, drained and thinly sliced
1 lb large shrimp, shelled and deveined

Steps:

  • Heat the oil for 1 minutes in a large saucepan over moderate heat.
  • Add the onion and saute, stirring until limp, about 5 minutes.
  • Add the potato, bay leaf, marjoram, nutmeg and stock and bring to a boil.
  • Lower the heat to moderate, cover and cook at a gentle boil until the potato is just tender, about 10 minutes.
  • Add the cream style corn, corn kernels, milk and black pepper.
  • Heat to moderate, add the red peppers and shrimp and boil gently, uncovered, until the shrimp are just cooked through, about 3 minutes.
  • Remove the bay leaf.

Nutrition Facts : Calories 486, Fat 11.2, SaturatedFat 3.7, Cholesterol 187.8, Sodium 1587.1, Carbohydrate 66.2, Fiber 6.2, Sugar 6.5, Protein 35.7

SIMPLY DELICIOUS SHRIMP AND CORN CHOWDER



Simply Delicious Shrimp and Corn Chowder image

Ready, Set, Cook! Special Edition Contest Entry -- Made with Simply Potatoes Diced Potatoes with Onions, this is a creamy, delicious shrimp and corn chowder.

Provided by breezermom

Categories     Chowders

Time 1h

Yield 10 serving(s)

Number Of Ingredients 22

1 1/2 lbs fresh shrimp, unpeeled, medium size (I buy mine at the local fish market already peeled and deveined...saves time!)
olive oil flavored cooking spray
1 teaspoon olive oil
1/4 cup onion, chopped
1 cup celery, chopped
1 cup red sweet bell pepper, diced
3 garlic cloves, minced
1/2 cup all-purpose flour
21 ounces chicken broth
1 1/2 cups water
1 cup carrot, diced
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
3 cups Simply Potatoes Diced Potatoes with Onion
2 (12 ounce) cans evaporated milk
2 (8 3/4 ounce) cans salt-free cream-style corn
1 teaspoon hot sauce
1 lb fresh crabmeat, drained and picked of shells
1 tablespoon cilantro, chopped
salt (depends on your chicken broth)

Steps:

  • Peel and devein shrimp. Rinse under cold water and set aside. Keep cold.
  • Coat a dutch oven with cooking spray; add the oil, and place over medium high heat until hot. Add the onion, celery, red pepper, and garlic. Cook until tender.
  • Add the flour and cook, stirring constantly for one minute. Gradually add in the chicken broth, water, carrots, bay leaves, thyme, nutmeg, and white pepper.
  • Bring to a boil, and cook for 10 minutes, then add the Simply Potatoes Diced Potatoes with Onions. Cook for 10 minutes more.
  • Stir in the milk, corn and hot sauce. Return to a boil. Add the shrimp, crabmeat, and cilantro; cook 5 minutes or until the shrimp turn pink, stirring constantly.
  • Remove and discard the bay leaves and serve.

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Progresso® chicken broth provides a simple addition to this curried shrimp and corn chowder cooked in a Dutch oven. Perfect as a fall dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 medium sweet onion, chopped
2 cloves garlic, finely chopped
2 large Yukon Gold potatoes (14 oz), peeled, diced
1 large sweet potato (1 lb), peeled, diced
2 cups fresh whole kernel corn (about 5 ears)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (13.66 oz) reduced fat (lite) coconut milk (not cream of coconut)
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1 lb uncooked large shrimp, peeled (tail shells removed), deveined
Toasted coconut
Thinly sliced green onions
Coarsely chopped roasted peanuts

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook sweet onion in oil 5 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute.
  • Add potatoes, sweet potato, corn, broth, coconut milk, curry powder, salt and pepper. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 25 minutes, stirring occasionally, until potatoes are tender.
  • Stir in shrimp; cook 4 to 5 minutes or just until shrimp are pink. Serve chowder with desired toppings.

Nutrition Facts : Calories 350, Carbohydrate 41 g, Fat 2 1/2, Fiber 4 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 620 mg

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

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