I get ridiculously excited when I see fresh corn in the grocery store. So usually this is exactly how it happens… I will head straight to the produce section, I scout out the corn bins…usually the bins are filled with other veggies but around this time of the year the bins are full of GOLDEN. GLORIOUS.SWEET. CORN. I literally stop and husk at least 10 ears right away. Then I immediately go home and make this curry corn chowder.
I might be a little obsessed with corn. But hey you still love me right? I have had it with Pasta. I’ve had it on the cob. I sneak them into salads. On second thought, I might need help. BBBBBut before we go down that road- I want to share another corn filled feast. YAYS!!!
This curry corn chowder might be all I need for the rest of time. It is creamy, spicy and corny. Wait that sounds wrong. Let me try again… It is really cornish— no cornily- you know what I mean. It is just so good.
For me this might be the prefect meal. Abdel has to constantly remind me that there is a world outside of making chowder. I love a good soup/chowder.
Really it goes back to growing up on an island. I know it is weird but it rains a lot in the caribbean especially during the summer for some odd reason. I’m positive there is an explanation for it an I will proceed to googling it…now. But I digress- So when it rains my grandmother would always put on a big pot of soup. Somehow she always knew when it would rain and she would magically produce the most delicious soup.
Guys, I think I just had an epiphany- Soup is my comfort food. Make it today because nothing is better than warming, creamy soup.
Curry Corn Chowder
- 1 tablespoon olive oil
- 1 Tablespoons Butter
- 1 whole Yellow Onion Diced
- 4 ears Corn Shucked
- 1 jalepano Peppers De-seeded and Diced
- 3 cups Low Sodium Vegetable Broth
- 1 can coconut milk
- 3-4 sprig thyme
- 1 garlic clove minced
- pinch of sugar
- 1 teaspoon ginger minced
- 3 teaspoon spicy curry powder
- 1/2 teaspoon Kosher Salt more To Taste
- 4 yukon gold potatoes chopped into 1 inch cubes
- Cilantro For garnish
- In a large saute pan, heat olive oil. Put the corn in the pan and roast for about 3-5 mins until golden. Remove from heat.
- In the crock pot, place all the ingredients. Set the timer to 4 hours on high. Check every hour and stir if you you can. Check the potatoes with a fork. Take a potato masher and smash some of the potatoes. This will give the chowder a creamy texture. This is when you can make it as thick as you want or as loose as you want.
- Garnish with chipped cilantro and serve warm.