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Curried Corn Chowder

Yields8 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

I like to make this soup particularly in the Fall or around the holidays. You never know when someone will just pop over unexpectantly to get out of the cold, so I always have a pot of chowder simmering on the stove or in my slow cooker just in case.

 8 slices of bacon, chopped
 2 tbsp unsalted butter
 1 yellow onion, small diced
 4 garlic cloves, minced
 1 tbsp curry powder
 ¼ cup all purpose flour
 4 cups chicken or vegetable broth
 2 white Idaho potatoes, peeled, small diced
 2 (14 oz.) cans creamed style corn
 1 cup heavy cream
 salt and pepper, to taste
 ¼ cup green onions, sliced
1

Sauté bacon in a large pot over medium high heat, approximately 4-6 minutes ,until brown and crispy. Remove bacon from pot using a slotted spoon leaving bacon dripping.

2

Melt butter and add onions and garlic. Cook 2-3 minutes just until lightly golden brown. Stir in curry powder and flour. Cook for 1 minute stirring throughout.

3

Lower temperature to medium heat and gradually stir in broth and corn. Add potatoes to pot and cover. Simmer for 20-25 minutes or until potatoes are tender. Finish with 1 cup of heavy cream and season with salt and pepper taste.

4

To serve, pour soup into bowls and garnish with bacon and green onions.

Nutrition Facts

Servings 8