Cloudy skies and autumn rains mark the beginning of the end of summer. As the weather turns colder, we turn to rich, thick, creamy soups to warm the stomach and ward off the cold. It is a good time for making this Curried Corn Chowder while fresh corn is still easily available at the grocery stores.
Curry powder and ground ginger give the Curried Corn Chowder greater flavor. The potatoes provide volume while the corn reminds us that summer is not quite done yet. There is still hope for an Indian summer before the first snow fall.
- 6 ears of corn
- 2 tbsp butter
- 2 carrots, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 6 sprigs of fresh thyme, stalks removed
- 1 tbsp curry powder
- ½ tsp ground ginger
- 2 tbsp all-purpose flour
- 6 cups (1.5 liters) chicken stock
- 3 potatoes, peeled and diced
- Salt and freshly ground pepper to taste
- 1 cup (240ml) half-and-half/milk/single cream
Cut off corn kernels from the cobs. Set aside.
Heat butter in a large pot. Add carrots, onion, garlic, and thyme. Cook until vegetables are soft, about 3 to 4 minutes.
Stir in curry powder, ground ginger, and all-purpose flour. Cook for another 1 to 2 minutes.
Pour in chicken stock and bring to a boil.
Add potatoes and corn kernels. Bring soup back to a boil. Reduce heat and simmer for 15 minutes.
Remove pot from stove. Puree to desired consistency using an immersion blender.
Season with salt and pepper.
Add half-and-half/milk/single cream and allow it to heat through. Turn off stove.
Serve this warm and comforting Curried Corn Chowder with your favorite crackers, croutons, or crusty bread.
NOTE: This post was updated on September 12th, 2014 with new pictures.
Enjoy…..and have a wonderful day!