SEARCH
LOG IN
×
Liquid Measurement Converter
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
is equal to
Teaspoon(s)
Tablespoon(s)
Fluid Ounce(s)
Cup(s)
Pint(s)
Quart(s)
Liter(s)
Gallon(s)
Milliliter(s)
Deciliter(s)
Weight Measurement Converter
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
is equal to
Ounce(s)
Pound(s)
Gram(s)
Kilogram(s)
fraction
1/8
1/4
1/3
1/2
2/3
3/4
decimal
0.125
0.25
0.333
0.5
0.666
0.75
×
Curry Corn Chowder
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
Did you try this recipe?
If so, did you like it?
Yep
No
×
Log in or Register
forgot password?
REGISTER
for
FREE
to...
Collect recipes you want to try in
your own PERSONAL RECIPE BOX.
YEP the recipes you like and save them in your own YEP RECIPES COLLECTION.
Submit your own recipes
to share with others.
×
or
BROWSE THE INDEX
Home
>
Index
>
Soups
>
Curry Corn Chowder
A creamy vegetarian corn chowder with just a hint of heat
15 people Yepped this recipe
Did you try this recipe?
If so, did you like it?
Yep
No
Comments
Save & Share This Recipe
My Recipe Box
Email Recipe
Print Recipe
Copy Recipe Link
servings:
4
total time:
30 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)
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
CONVERSION CALCULATOR
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.
Email Recipe
Copy Recipe Link
Comments
Similar Recipes by Keyword:
30-minutes-or-less
spicy
glutenfree
vegetarian
curry
corn
chowder
soups
meatless
TRENDING RECIPES
Carrot and Ginger Puree
Easy No Butter Drop Biscuits
Mediterranean Spinach and Arugula Salad
Spicy Italian Turkey Sausage
Ground Pork Stuffed Peppers
Italian Bread & Sausage Stuffed Peppers
Homemade Deli-Style Smoky Chicken Cold Cuts
Ammoglio Sauce
MORE Soups
Quick Creamy Broccoli Soup
Fancy Pants Tomato & Yellow Pepper Soup
Meatball and Spinach Soup
Beef Mushroom and Wild Rice Soup
RECIPE ROUNDUPS
8 Best Slow Cooker Pot Roast Recipes
18 Not So Ordinary Homemade Pizza Recipes
5 Grilled Cheese Sandwiches You Gotta Try
12 Potato Side Dish Recipes
Cookbooks & Kitchenware
affiliate links
to products we use and recommend.
Royal Bamboo Cutting Board Set
Crock-Pot 6 Quart Manual Slow Cooker
DecoBros 3-Tier Wall Mounted Spice Rack
HYQO Wooden Soup Ladle
RECIPE COMMENTS
Got some tips or comments
for this recipe?
Be the first to post a comment
POST COMMENT
×
Curry Corn Chowder
Name:
Comments:
Type the security word shown in the picture above or click the picture to refresh it.
×
Email this recipe:
Curry Corn Chowder
Name:
Re-type email:
Send me updates on the latest recipes too.
Verification Code
*
Type the security word shown in the picture above or click the picture to refresh it.
Print Recipe
15 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment