Best Curried Corn Chowder With Coconut Milk Recipes

Curried Corn Chowder image

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 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.