Curried Corn Chowder Recipes

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.

Steps:

• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
• Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
• Roast corn in preheated oven for 20 minutes.
• Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
• Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
• Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

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.

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.

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.

Steps:

• Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Steps:

• In a saucepan, saute green pepper and onion in butter until tender. Stir in the remaining ingredients. Cook and stir until cheese is melted and corn is heated through.