This store requires javascript to be enabled for some features to work correctly.

About Us

Products

Gift Boxes

Wholesale

Recipes & More

Recipes
Blog

Curried Corn Chowder

Name: Curried Corn Chowder
Prep time: 55 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2 Tbsp. Olive oil; 1 yellow onion, chopped; 1 rib celery, chopped; 2 Tbsp. Carrot Granules; 2 Tbsp. Diced Red Bell Pepper; 1 Tbsp minced garlic; 2 tsp. Himalayan Pink Kosher Salt; 2 Tbsp. Madras Curry Powder; ½ tsp. Smoked black peppercorn, ground; 4 cups water; ¼ cup Vegetable Bouillon; 4 cups corn kernels (fresh or frozen); 3 cups diced Yukon Gold potatoes; 14 oz can full fat coconut milk; Fresh lime juice from 1 lime, roughly 2 Tbsp.

OTSS Harry

Rated 5.0 stars by 1 users

Cuisine

Indian

Author

OTSS Harry

Servings

Prep Time

40 minutes

Cook Time

15 minutes

Calories

374

Warm up with a bowl of our Curried Corn Chowder, a vibrant twist on a classic comfort food. This recipe blends the natural sweetness of golden corn with the aromatic warmth of premium yellow curry powder. Whether you use fresh summer corn or convenient frozen kernels, this chowder delivers a velvety texture and a subtle kick of heat that the whole family will love.

Cook Mode

Ingredients

2 Tbsp. Olive oil
1 yellow onion, chopped
1 rib celery, chopped
2 Tbsp. Carrot Granules
2 Tbsp. Diced Red Bell Pepper
1 Tbsp minced garlic
2 tsp. Himalayan Pink Kosher Salt
2 Tbsp. Madras Curry Powder
½ tsp. Smoked black peppercorn, ground
4 cups water
¼ cup Vegetable Bouillon
4 cups corn kernels (fresh or frozen)
3 cups diced Yukon Gold potatoes
14 oz can full fat coconut milk
Fresh lime juice from 1 lime, roughly 2 Tbsp.

View Cart (0) Checkout

Directions

Put the 2 Tbsp. olive oil to a soup pot over medium high heat. Once hot in the onion, celery, carrot granules, red bell pepper flakes, and minced garlic, then sweat it all with Himalayan Pink Kosher salt. Cook until softened and smelling fantastic, roughly 8-10 minutes, stirring often.
To this, sprinkle in the Madras curry powder and smoked black peppercorn. Stir to combine, then toss in the potatoes and corn kernels, cooking for 5 minutes.
To this aromatic mix, combine the water and Vegetable bouillon, then increase heat to high and allow it to come to a boil.
Reduce heat to medium low, then simmer, covered, for 25 minutes, or until the potatoes are softened.
Ladle roughly half of the chowder into a blender or food processor and blend until smooth. Do this in batches, if needed.
Return the smoothed mixture to the rest of the chowder, then add in the coconut milk and lime juice, stir and taste for seasoning and adjust if needed.
Spoon the chowder into bowls and garnish with whatever feels fitting: cilantro leaves, basil chiffonade, sriracha sauce, or roasted garlic flakes are some favorites.

Nutrition

per serving: Calories; 374

Amount/Serving % Daily Value

Carbs: 47 grams; 16%
Protein: 8 grams; 16%
Fat: 21 grams; 32%
Saturated Fat: 14 grams; 85%
Trans Fat: grams; 68%
Fiber: 6 grams; 25%
Sugar: 8 grams; 9%
Sodium: 862 milligrams; 37%
Iron: 4 milligrams; 25%
Potassium: 1027 milligrams; 29%

Curry Corn Chowder Recipe - Easy, Creamy & Spiced

7 juillet 2025

Article précédent Article suivant