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.

Ingredients:

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) ? :)