Cozy up with a bowl of this warmly spiced Curry Corn Chowder. Corn kernels and potatoes are simmered in a rich and creamy broth infused with warm Indian spices to give you a comforting meal you can customize with all kinds of toppings.
This creamy Curry Corn Chowder is a curry-spiced play on a classic soup, just like my Curried Butternut Squash Soup! It’s one of my favorite comfort foods because its layers of warm and earthy Indian spices (like curry powder, cumin, and turmeric) perfectly complement the natural sweetness of the corn and warm me up in an instant. One taste and you’ll never want corn chowder without curry again—trust me!
Table of Contents
What’s better is the freedom you have with this easy curry corn chowder. It can be bulked up with any veggies or meat you have on hand, you can adjust the consistency to your liking, and you can customize each bowl with tons of toppings. I love it with a dollop of my Homemade Spicy Chili Crisp but you can add bacon, cilantro, green onions, or anything else you like.
Ingredient notes
- Extra-virgin olive oil
- Aromatics – Sautéed yellow onion, celery, and garlic create the chowder’s foundation of flavor. Feel free to use shallots instead of onions if you want.
- Curry powder – This warm and earthy yellow seasoning is what sets this chowder recipe apart from the rest.
- Seasonings – A mix of ground cumin, ground turmeric, cayenne pepper, salt, and black pepper builds on the curry flavors here. Adjust the cayenne based on your spice tolerance.
- Chicken broth – A good-quality, low-sodium chicken broth makes all the difference. If you have bone broth on hand, even better! Or, swap in vegetable broth to make this soup vegetarian.
- Corn kernels – Use frozen kernels for convenience or fresh kernels when corn is in season.
- Yukon gold potatoes – These waxy potatoes hold their naturally buttery texture and become deliciously creamy when blended. Russet potatoes can work in a pinch, but they’ll break down more and may become mushy.
- Half-and-half – This gives the chowder its luxurious consistency. Whole milk or heavy cream can also be used.
- Lime juice
How to make creamy curry corn chowder
- Heat the oil in a large pot oven over medium-high heat. Once hot, add the onion and celery and sauté until softened.
- Stir in the garlic and spices, then sauté until fragrant.
- Add the potatoes and corn and cook for another 5 minutes. Season with another pinch of salt and pepper.
- Pour in the broth and bring the chowder to a low boil. Reduce the heat, cover, and gently simmer until the potatoes are fork tender.
- Transfer half of the chowder to a blender or food processor. Pour in the half-and-half, then carefully blend until smooth. Pour the blended soup mixture back into the pot.
- Stir in the fresh lime juice and adjust the salt and pepper to taste.
- Ladle the chowder into bowls and top with cilantro, green onions, and a drizzle of chili crisp. Enjoy!
Tips and tricks
- If you prefer a chunkier chowder, blend only 1/4 of the soup with the half-and-half. For a thicker, creamier chowder, blend 3/4 of the soup. You can even do this right in the pot if you have an immersion blender.
- To make this chowder in a slow cooker, sauté the aromatics and spices in a skillet. Transfer everything except the half-and-half and lime juice to the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the half-and-half and lime juice at the end, then blend as desired.
- To make it in an Instant Pot, use the Sauté function to cook the aromatics and spices, then add the potatoes, corn, and broth. Seal and cook on high pressure for 8 minutes, then quick release the steam. Stir in the half-and-half and lime juice before blending to your preferred consistency.
Variations
Make this curry corn chowder recipe your own using what’s already in your fridge or pantry:
- Add more vegetables – You can sauté diced bell peppers, carrots, or zucchini along with the onion and celery or stir in a handful of fresh spinach or kale at the end.
- Make it extra filling – Bulk up the chowder with your favorite protein, like shredded chicken, cooked shrimp, lump crab meat, or salmon.
- More topping ideas – Top your bowl of corn chowder with crumbled bacon, crispy chickpeas, or toasted pepitas. For extra creaminess, swirl in a dollop of Greek yogurt or coconut yogurt.
- Dairy-free and vegan option – Use vegetable broth instead of chicken broth and swap the half-and-half for a can of full-fat coconut milk.
Serving suggestions
Your classic creamy corn chowder is traditionally served with crusty bread or crackers and any of these 25+ Sides for Corn Chowder. For this curry-flavored version, I prefer sides that complement its warm Indian-inspired flavors. Here are some delicious ideas:
Or, try one of these 25+ Flavor-Packed Indian Side Dishes.
Storing
- Refrigerate the leftover curry corn chowder in an airtight container for up to 4 days.
- You can also freeze the corn chowder but dairy-based soups like this sometimes separate when thawed. To prevent this, freeze the chowder before adding the half-and-half. Thaw the leftovers in the fridge overnight, then reheat them on the stove and puree some of the chowder with the half-and-half as normal before serving.
- To reheat, warm the chowder over medium-low heat on the stove or in the microwave in 30-second intervals until warmed through. If the consistency is too thick, stir in a splash of broth or milk.
Erin’s wine pairings
- A crisp Riesling or even a Sparkling Wine balances the warmth of the curry spices and enhances the corn’s sweetness.
- Opt for a smooth, unoaked Chardonnay to cut through the chowder’s creaminess.
- A zesty Sauvignon Blanc pairs well with the tangy lime finish and fresh garnishes.
More comforting curry recipes
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Full Recipe
Curry Corn Chowder
Cozy up with a bowl of this warmly spiced Curry Corn Chowder. Corn kernels and potatoes are simmered in a rich and creamy broth infused with warm Indian spices to give you a comforting meal you can customize with all kinds of toppings.
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Serves 6 people
Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 medium yellow onion (finely chopped)
- 1 rib celery (finely chopped)
- 3 cloves garlic (minced)
- 1 Tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/4-1/2 teaspoon cayenne pepper (depending on desired level of spice)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth (or vegetable broth)
- 4 cups corn kernels (fresh or frozen )
- 3 cups yukon gold potatoes ( peeled and cut into ½” pieces)
- 2 cups half and half
- 2 Tablespoons fresh lime juice (from 1 lime)
To Garnish:
- Cilantro leaves (minced (optional))
- Green onions (sliced (optional))
- Chile crisp (optional)
Instructions
- Heat oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and celery and cook until softened, about 8 minutes.
- Stir in garlic, curry powder, cumin, turmeric, cayenne and salt and pepper; cook 2 minutes, until aromatic.
- Add potatoes and corn to pot; cook 5 minutes, stirring occasionally, just to lightly sauté. Season mixture with salt and pepper.
- Add broth corn and potatoes, increase heat and bring chowder to a low boil. Reduce heat to medium-low, cover, and gently simmer until potatoes are tender, about 25 minutes.
- Use a ladle to transfer half of the chowder to a blender or food processor. Add the half and half and process until smooth. Add the blended mixture back to the pot.
- Stir in the fresh lime juice and season with additional salt and pepper, to taste.
- Garnish with fresh chopped cilantro, green onions and chile crisp, if desired.
- Enjoy!
Notes
Tips and tricks
- If you prefer a chunkier chowder, blend only 1/4 of the soup with the half-and-half. For a thicker, creamier chowder, blend 3/4 of the soup. You can even do this right in the pot if you have an immersion blender.
- To make this chowder in a slow cooker, sauté the aromatics and spices in a skillet. Transfer everything except the half-and-half and lime juice to the slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Stir in the half-and-half and lime juice at the end, then blend as desired.
- To make it in an Instant Pot, use the Sauté function to cook the aromatics and spices, then add the potatoes, corn, and broth. Seal and cook on high pressure for 8 minutes, then quick release the steam. Stir in the half-and-half and lime juice before blending to your preferred consistency.
- Add more vegetables – You can sauté diced bell peppers, carrots, or zucchini along with the onion and celery or stir in a handful of fresh spinach or kale at the end.
- Make it extra filling – Bulk up the chowder with your favorite protein, like shredded chicken, cooked shrimp, lump crab meat, or salmon.
- More topping ideas – Top your bowl of corn chowder with crumbled bacon, crispy chickpeas, or toasted pepitas. For extra creaminess, swirl in a dollop of Greek yogurt or coconut yogurt.
- Dairy-free and vegan option – Use vegetable broth instead of chicken broth and swap the half-and-half for a can of full-fat coconut milk.
Nutrition
Calories: 355kcal | Carbohydrates: 46g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 723mg | Potassium: 974mg | Fiber: 6g | Sugar: 10g | Vitamin A: 420IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 2mg
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