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Curry Corn Chowder

A creamy vegetarian corn chowder with just a hint of heat
Curry Corn Chowder

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Servings: 4
Total Time: 30 minutes
Recipe by: Frankie


1 TBSP unsalted butter
1 medium carrot, peeled and diced
1 rib celery, diced
1 leek, sliced and chopped (white and pale green parts only)
2 medium (12 ounces) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
1/2 tsp freshly grated ginger
2 cloves garlic, minced
1 TBSP curry powder
1/2 tsp salt
1/4 tsp pepper
4 cups vegetable broth
12 ounces frozen corn
1/2 cup heavy cream


1. In a dutch oven or large pot melt the butter over medium-high heat. Add the carrot, celery, leek and potatoes. Cook, stirring often, about 5 minutes.

2. Add the ginger, garlic, curry, salt, and pepper. Stir, making sure to coat all the potatoes with the spices.

3. Slowly pour in the broth and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until potatoes are tender, about 20 minutes.

4. Stir in the frozen corn and cook for 5 more minutes.

5. Ladle half the soup into a blender or food processor and pulse until smooth then return to the pot with the remaining soup.

6. Stir in the heavy cream and cook until heated through.

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