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Curried Corn Chowder

Ingredients

 

4 to 6 ears of corn

1 tablespoon neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and diced

1 T curry powder

1 T minced fresh garlic

Salt and freshly ground black pepper

2 tomatoes, cored, seeded and chopped (optional)

1 cup whole or low-fat milk

1/2 cup chopped cilantro (optional)

yogurt or sour cream for garnish

 

Method

1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.

2. Put oil in a saucepan, and turn heat to medium-high. When oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.

3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the cilantro and yogurt, and serve.

-Prepared with our help by Kathleen on 2/19/2012

 

 

Posted in: Recipes

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