Skip to main content

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.


Labels:

Comments

  1. Choc Chip Uru @ Go Bake YourselfOctober 2, 2013 at 5:28 AM

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

    Cheers
    CCU

    ReplyDelete
  2. Nava KOctober 2, 2013 at 10:06 AM

    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.

    ReplyDelete
  3. PamOctober 2, 2013 at 11:15 AM

    It looks hearty, comforting, and delicious.

    ReplyDelete
  4. ElisabethOctober 2, 2013 at 12:46 PM

    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!

    ReplyDelete
  5. Kitchen SimmerOctober 2, 2013 at 4:38 PM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipes, like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over banana Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and ...
4 comments
Read more

roasted sweet potato and tomato soup

This roasted sweet potato and tomato soup can be prepare as dairy free soup, just skip the sour cream and replace with coconut milk. I like spicy on the soup so I add hot chili and roasted together with the rest ingredients, if you don't like spicy at all you can skip the chili as well or just add pinch of red pepper flakes Serve with fresh store bought french baguette or toast. Ingredients : - 3 medium size sweet potato - 6 large tomato - 1 yellow onion - 4 clove garlic - 11/2 Tbsp dry basil -  2 hot chili or pinch red pepper flakes / optional - 1 teaspoon black pepper - 1 teaspoon salt/taste - 4 Tbsp olive oil - 1 teaspoon honey - 1/2 cup sour cream / 1/2 cup coconut milk Directions: Preheat the oven on 400 F Peel sweet potato and cut in large cube, Cut tomato in wedges slice onion and crush garlic, transfer all cut ingredients,garlic and chili into baking dish, sprinkle with olive oil  and dry seasoning ( dry basil...
4 comments
Read more

Coconut pandan Muffins

Ingredients : yield 16-18 muffins - 2 stick unsalted butter softened - 1 cup sugar - 4 eggs - 1+1/2 cup self rising flour - 1+ 1/2 cup unsweetened shredded coconut - 1/2 tsp pandan paste  Preparation : Preheat oven on 350 degree F beat butter and sugar until fluffy add egg one at a time add flour,coconut and pandan paste,just beat until all ingredients combine scoop in to muffin's cup,make about 18 -20 muffins ready to bake into the oven about 25 minutes or until insert tootpick come clean Add caption E N J O Y ,,,,
11 comments
Read more