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Curry Corn Chowder
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Curry Corn Chowder
A creamy corn and vegetable chowder seasoned with fresh garlic, ginger and curry powder.
Curry Corn Chowder
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15 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
11/18/2017
recipe by:
Frankie
INGREDIENTS
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)
12 ounces Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
1/2 tsp freshly grated ginger
2 medium garlic cloves, minced
1 TBSP
curry powder
salt & freshly ground black pepper
4 cups water
12 ounces frozen corn
1/2 cup heavy cream
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DIRECTIONS
Melt the butter in a dutch oven or large pot over medium-high heat.
Add the carrot, celery, leek and potatoes to the pot then cook, stirring often, about 5 minutes.
Stir the ginger, garlic, curry powder, 1 tsp salt, and 1/4 tsp black pepper in with the vegetables.
Pour in the water and bring to a boil.
Reduce the heat to medium-low and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in the frozen corn and cook, stirring occasionally, until heated through, about 5 more minutes.
Ladle half of the soup into a blender or food processor and pulse until smooth then return the pureed soup back into the pot.
Stir in the heavy cream and cook until heated through then season the soup with salt & pepper to taste.
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