Autumn Recipes: Curry Corn Chowder

Autumn is coming, and with comes the need to break out the thick-and-warming soup and stew recipes. A time-tested classic is corn chowder, but why not add a little heat and exotic aroma to that recipe by making it with curry instead? This recipe for curry corn chowder will make your kitchen the center of attention, and add a little spice to your repertoire of soups.

Ingredients:
5 cups of chicken or vegetable broth
2 mid-sized potatoes
1 mid-sized onion
1 11 or 15 oz. can of corn nibblets
Butter
Milk
Flour
Curry powder
Dried Parsley
Salt and pepper

Preparation

Begin by making your broth with bouillon cubes and hot water. As most of the flavor of this soup will be coming from your curry, you can eek out your bouillon cubes by using 1 or 1 1/2 to make the 5 cups of broth. Alternately, you could make homemade broth. Peel the potatoes and the onion, and dice both of them.

Cooking

Start cooking by melting 1 to 2 tbsp. of butter in your soup pot, over medium heat. Then pour in the potatoes and onions. Stir occasionally, and fry them in the butter for about 5 minutes. Then put in 1 to 2 tbsp. of flour, stir that up so it coats the potatoes and onions, and fry for a further 1 to 2 minutes.

The next stage is to pour the broth in. Bring the pot's contents to a boil, and then reduce the heat and cover the pot, simmering the contents for 15 minutes. While you wait, open the can of corn nibblets and drain it. A good choice for these nibblets is the "Mexi-Corn" offered by Green Giant, which has small bits of red and green bell pepper mixed in. These add a little color to your soup (which will eventually be yellow). Then put in 1 cup of milk, 2 tsp. of curry powder, and salt and pepper to taste. Stir that in, and continue simmering for a further 10 to 15 minutes. If you did not use Green Giant mexi-corn (and maybe even if you did), consider adding a tsp. of dried parsley flakes. These are less for flavor and more for color.

Let the pot sit uncovered to cool and thicken for 5 to 10 minutes, and then serve. These proportions make enough soup for 4 bowls.

Sources: Private recipe