ELENA'S CURRIED CORN CHOWDER

corn and curry chowder

Elena Embrioni, my vital recipe tester and contributor, makes wonderful soups – hearty and full of flavour. Like me, she doesn't typically write her recipes down. This corn chowder started with a soup of hers I love in her Southern Accent cookbook – a Cajun-style soup. After many variations, we added creamed corn and put tomatoes in at the end. The result is a cozy comfort meal in a bowl – perfect for chilly fall evenings or cold winter nights.

RECIPE: Elena's Curried Corn Chowder (Serves 6)

INGREDIENTS

1 tbsp (15 mL) butter

1 tbsp (15 mL) olive oil

1 medium onion, chopped

1 tsp (5 mL) curry powder

8 baby new potatoes, quartered (or 2 medium Yukon Golds, peeled and cut into chunks)

Salt and pepper to taste

4 cups (1 L) fresh or thawed frozen corn kernels – when in season, I like to use peaches and cream corn

1 sweet red pepper, diced

1/2 jalapeño or red chili pepper, finely diced

1/2 cup (125 mL) white wine

1 can (10 oz/284 mL) creamed corn

3 1/2 cups (875 mL) chicken stock

6 small tomatoes, coarsely chopped

1/2 cup (125 mL) 35% cream

Chives, for garnish

HOW TO

  1. In a large heavy soup pot, melt butter with oil over medium-high heat. Add onion and sauté until soft, about 3 minutes. Add curry powder and sauté another minutes. Stir in potatoes, salt and pepper; sauté another minute. Stir in corn kernels and cook until corn is lightly brown, about 5 minutes.

  2. Stir in red pepper and jalapeño; sauté for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes. 

  3. Remove from heat. Remove two-thirds of the mixture and set aside. Using a hand blender, purée remaining soup in the pot. Return reserved soup to the pot. 

  4. Return to medium-high heat and add tomatoes and cream. Cook until heated through, about 5 minutes. Serve garnished with chives.

Variation: If you don't have a jalapeño or red chili, you can use 1 chipotle from the can, chopped – a great way to use up a pantry staple and add some smoky flavour. 

Fall has officially arrived. Celebrate the end of corn season and the last few farmers markets with a recipe even the kids will love. More good stuff at Magwood.co.

soups and saladsTrish Magwoodrecipe, recipes, soup, soup recipe, corn, corn recipe, corn and curry recipe, curry recipe, fall recipe, farmers markets, seasonal produce, chowder recipe