Recipe

August 26, 2012

Curried Corn Chowder Recipe

Recipe:

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

Step 2: Stir in red pepper and jalapen?o; saute? for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes.

Step 3: Remove from heat. Remove 2/3 of the mixture and set aside. Using a hand blender, pure?e remaining soup in the pot. Return reserved soup to the pot.

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

See more recipes from Trish Magwood.

Reprinted with permission from Trish Magwood’s In My Mother’s Kitchen (2011 Harper Collins Canada). Available through Amazon.ca or Indigo.ca.

Ingredients

1 tbsp butter
1 tbsp olive oil
1 medium onion, chopped
1 tsp curry powder
8 baby new potatoes, quartered (or 2 medium yukon golds, peeled and cut into chunks)
Salt and pepper to taste
4 cups fresh or thawed frozen corn kernels
1 sweet red pepper, diced
1/2 jalapeño or red chili pepper, finely diced*
1/2 cup white wine
1 can (10 oz.) creamed corn
3-1/2 cups chicken stock
6 small tomatoes, coarsely chopped
1/2 cup 35% cream
Chives, for garnish

* 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.

Directions

Yield:

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

Step 2: Stir in red pepper and jalapen?o; saute? for another 2 minutes. Stir in wine and let evaporate. Add creamed corn and chicken stock, reduce heat to low and simmer 20 minutes.

Step 3: Remove from heat. Remove 2/3 of the mixture and set aside. Using a hand blender, pure?e remaining soup in the pot. Return reserved soup to the pot.

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

See more recipes from Trish Magwood.

Reprinted with permission from Trish Magwood’s In My Mother’s Kitchen (2011 Harper Collins Canada). Available through Amazon.ca or Indigo.ca.

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Photographer:

Brandon Barré

Tags: chef chowder cookbook Corn Corn Chowder fall Food Network In My Mother's Kitchen Recipe soup Spicy Trish Magwood winter

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