Curry Corn Chowder
A flavorful twist on a simple summertime comfort food (that can be enjoyed all year!) Use fresh corn or swap it for canned or frozen corn. Use onion or leek, potato or sweet potato, bell pepper or other flavorful veggies you have on hand.
Blend some of the soup for a thicker texture, or leave it as is. Curry corn chowder can be seasoned with either Indian curry powder or Thai curry paste, which will yield different results. No matter what variation you make, this incredibly versatile soup will be delicious!
Ingredients
1 onion (medium size; chopped)
1 red bell pepper (finely chopped; other color bell peppers work too, as would celery, carrot, or zucchini)
3 cloves garlic (chopped)
1 tablespoon ginger (fresh ginger: minced or grated; if using powdered ginger, use only 1/4 teaspoon)
1 tablespoon vegetable oil (any vegetable oil of your choice)
1 tablespoon curry powder (or curry paste: red or green)
1 pound potatoes (or sweet potatoes; washed & cut into 1/2 inch chunks)
2 corn ears (husked and kernels removed from cob; OR 1-2 cans of corn, strained; OR 1-2 cups frozen corn)
Chili pepper (optional for a spicier soup: 1 minced jalapeno or spicier pepper, or a few pinches of chili flakes)
4 cups broth (vegetable or meat-based broth)
1 can coconut milk
Cilantro (optional- to taste)
1 lime (cut into wedges; optional)
Salt (to taste)
Instructions
In a large pot, over medium heat, cook the onion and bell pepper for a few minutes until soft.
Add garlic, ginger and a splash of broth to loosen bits from bottom of the pan.
Move contents to the side. In the open space, add the oil and curry powder/paste. Stir to toast the spices for about a minute, careful not to burn them.
Add in the remaining broth, potatoes, corn and chili pepper, if using.
Cover pot. Cook on low until potatoes are tender.
Add coconut milk and turn off the heat.
For a creamier, smoother texture, blend half of the soup and add it back to the pot to thicken. Taste and add sea salt if needed. Serve warm with fresh cilantro and lime juice.