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
Cut off corn kernels from the cobs. Set aside.
Heat butter and olive oil 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, season with salt and pepper. Reduce heat and simmer for about 15 minutes. Turn off heat.
Puree potatoes using an immersion blender.
Turn on heat, add corn kernels, and bring it back up to a boil. Reduce heat and let it simmer for another 10 minutes.
Add half-and-half and allow it to simmer for another 5 minutes before turning off heat.
Serve with croutons or oyster crackers.
Enjoy…..and have a wonderful day!