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Curried Corn Chowder



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



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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