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Curry Corn Chowder

October 5, 2009

It’s finally fall, which means the perfect season for soups of all sorts.  I had some end-of-the-summer corn in the fridge, so why not corn chowder? I’m also a sucker for a little bit of curry with the corn…something about the sweet and spiciness just makes me happy!

Everything All Chopped

Everything All Chopped

You will need:

  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 6-8 small red bliss potatoes, chopped (or 1 large)
  • 3 T butter
  • 3 T flour
  • 1 can corn kernels
  • 3 cups of milk (I used 1%)
  • 1 T curry powder
  • Salt and pepper
  • 4-5 ears of corn, kernels cut off (optional)
  • grated cheddar (optional, garnish)
Into the Pot

Into the Pot

Then you can:

  1. Presoak the cut potatoes in water about 10 minutes; this will make them a little less starchy.  Drain.
  2. Melt the butter in a large saucepan.  Add the onions, peppers and onions. Stir occasionally for about 10 minutes, or until the potatoes just start getting tender.
  3. Stir in the flour and cook for another minute or 2.  Add the corn with the liquid and mix until smooth.  Add 1 cup of milk and stirr till smooth.
  4. Add the remaining milk and cook, stirring occasionally, for 10-15 minutes or just about boiling.
  5. Add the curry, salt and pepper to taste.  Add the fresh corn.  Simmer for another 10 minutes.
  6. Enjoy topped with your favorite grated cheese!
Tummy Ready Chowder

Tummy Ready Chowder

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