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Curry Corn Chowder
A creamy vegetarian corn chowder with just a hint of heat
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servings: 4
total time: 30 minutes
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)
- 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
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Directions
- 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.
- Add the ginger, garlic, curry, salt, and pepper. Stir, making sure to coat all the potatoes with the spices.
- 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.
- Stir in the frozen corn and cook for 5 more minutes.
- Ladle half the soup into a blender or food processor and pulse until smooth then return to the pot with the remaining soup.
- Stir in the heavy cream and cook until heated through.
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