Tuesday, October 1, 2013

Clam corn chowder curry

I made clam and corn chowder with curry flavor, I substitute milk and cream with coconut milk to make this soup as dairy free optional and seasoned with Asian spices for more Asian taste.







Ingredients :
- 1 Tbsp butter
- 1 onion/ chopped
- 2 clove garlic/ chopped
- 2 large potato/ diced
- 1 Tbsp flour
- I can  15 oz sweet corn kernel / 3 fresh sweet cob corn
- 2 cans 6,5 oz chopped clam
- 4 cups coconut milk
- 1 Tbsp curry powder
- pinch of turmeric powder
- 1/2 teaspoon lemon grass powder
- 1 teaspoon ginger powder
- 1 teaspoon salt or taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes ( optional )
- 1 teaspoon soy sauce
- pinch of sugar
- 3 stalk green onion/ thinly slice

Direction :
- In a large sauce pan, melt the butter over medium heat, cook onion and garlic until soft/ looks brown add diced potato cook until soft, add corn and four  and whisk constantly

-Add coconut milk, stir make sure there is no lump from the flour, seasoning with,curry powder,turmeric,lemon grass,ginger,salt ,pepper,red pepper flakes and soy sauce

- Add  chopped clam and corn
- simmer for about 10 minutes, not to boil and stir every 3 minutes
- ready to served and topping with thinly slice green onion if you like.


5 comments:

Guru Uru said...

What an absolutely delicious recipe, I love the Asian flavours :D

Cheers
CCU

Navaneetham Krishnan said...

If you ask me, I will also favor coconut milk over cream and milk. Something about coconut milk and I think it's the authentic creamy flavor.

My policy - Never say no to Asian inspired dishes, including this wonderful chowder curry.

Pam said...

It looks hearty, comforting, and delicious.

Elisabeth Foodandthrift said...

Ridwan, I've made a great corn/potato chowder not too long ago but, yours with the clams and curry....wow! amazing, super comforting, and delicious!

Ramona W said...

You know I love all the flavors of this chowder curry. Mmmm!! I would eat two bowls. :)