Thursday, August 27, 2009

Curry Corn Chowder - Recipe

A week or two ago, I posted about this Curry Corn Chowder that I loved at the Oxford House Inn in Maine. I decided to try and recreate this dish. Its not exactly perfect yet, but it was still enjoyable and worth trying if you love corn chowder and the flavor of curry.

2 strips of bacon
1 box of chicken broth
1 bag of frozen corn
1 teaspoon of curry powder
1 teaspoon of tumeric powder
1 chopped onion
2 handful of potatoes
2 tbsp butter
1/4 cup of flour mixed with a little water
little basil for garnish

(can consider adding heavy cream. many chowders have heavy cream or half and half. I thought it was creamy enough so I didn't add any.)

Curry Corn Chowder with Bacon (Inspired by Oxford House Inn)

1. Fry the bacon until crispy. Set aside on a plate with a napkin to soak up the oil.
2. Use the bacon oil and fry the chopped onion with the 2 tbsp butter. Onions should become translucent
3. Add the 1/4 cup of flour mixed with a little water into the onions (cook for few more minutes)
4. Add 1 tsp curry powder and 1 tsp tumeric powder
5 Add in chicken stock and bring to a boil
6. Add about 2 handfuls of peeled potatoes to the stock and cook for 10-15 minute or so till the potatoes are soft/cooked
7. Add corn into pot and boil for a few more minutes
8. Use hand blender to make it into a thick chunky soup

Spoon into bowl. Sprinkle with the thick crispy bacon. Garnish with a touch of basil. (Or, even better, if you have some basil oil, put the basil oil into a squirt bottle and put a little swirl on top of the soup for an even greater presentation effect)

Let me know if you like it! Do you think it needs more heat (spice) ? :)

1 comment:

GarlicBOSS said...

looks like a small portion but it must be amazing

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