I love corn chowder just never make it enough. There are many different ways to do corn chowder but I especially like curry in mine. I think it gives great flavor to the soup. This is not a vegetarian version but you can omit the bacon and use vegetable stock as well. I do enough my corn chowder spicy so I usually use hot curry powder and including hot sauce at the end. The soup is even better the day after.
I got the idea to finally make corn chowder because it was time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was The Cookaholic Wife which is written by Nicole. Nicole had some great soup recipes on her site, and everyone knows I love soups. But then when I saw her recipe for Corn Chowder I knew I had to try it out. Since I really like curry in my corn chowder I made a few adjustments, but the soup was delicious.
Adapted from: The Cookaholic Wife
Yields: serves 6 | Prep Time: 45 minutes | Cook Time: 30 minutes
1 green pepper
1 red pepper
3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn)
2 tbsp salted butter
2 strip of bacon chopped
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves of garlic
1 cup chicken stock
2 medium potatoes, peeled and cut into 1” cubes
1 tsp oregano
1 bay leaf
1 tsp celery salt
1 tsp paprika
2 tsp curry
1 tsp mustard powder
salt and pepper
2 cups half and half
hot sauce, optional
1/2 tsp parsley
Preheat oven to broil. Line a cookie sheet with foil. Drizzle olive oil over the green, red pepper, and broil until slightly browned 4-7 minutes. Remove the green and red pepper but turn the oven to 350 F. Wrap the corn in foil and put them in the oven for 30 minutes to roast.
Once the corn is done remove the kernels from the corn by standing a corn cob vertically over a large, shallow pan (like a roasting pan). Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob. Use the edge of a spoon to scrape the sides of the cob to remove any remaining pulp. You can also use frozen corn if you wish.
In a large pot, melt the butter over medium heat. Add the bacon strips . Add the onion, carrot, celery, garlic and carrot and cook for 10 minutes or until tender.
Chop the green and red pepper and add to the pot along with the corn. Cook about 5 minutes. Or until the corn is thawed if using frozen corn.
Add the chicken stock, potatoes, oregano, bay leaf, celery salt, paprika, curry, mustard powder and salt and pepper. Bring to a boil. Reduce the heat to low, cover and let simmer for 10 minutes.
Stir in the half and half cook for 5 minutes until heated through.
Season with additional salt if necessary – the potatoes will take a lot of the salt and add hot sauce if desired. Sprinkle with parsley before serving.
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