Best Curried Shrimp And Corn Chowder Recipes

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.

Curried Shrimp and Corn Chowder image

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

Curried Shrimp and Corn Chowder image

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.