Curry Corn Chowder

Course: Soup

Cuisine: Indian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: people

Calories: 355kcal

Author: Platings and Pairings

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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Equipment

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.

Variations

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