How To Make And Thicken Curried Potato Corn Chowder
If you are looking for a soul-warming easy-to-make comfort dish then this is the recipe for you. It is hearty and flavorful in all the right ways. The creaminess of the potatoes and the warmth of the curry make this chowder so delicious. It makes 8 cups so it's perfect to feed the family and even better if you have leftovers for an easy meal later.
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Equipment
- 6 quart Dutch oven
Ingredients
- 5 Potatoes peeled and diced
- 2 cups Corn
- 3 Carrots peeled and diced
- 1 medium Onion diced (about a cup)
- 1 cup Vegetable Stock low sodium
- 3 tbsp Butter
- 1 tsp Dried Oregano
- 1 tsp Curry Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper To Taste
- 1 cup Half and Half (or heavy cream or whole milk)
- Cornstarch Slurry = 1 tbsp of cornstarch mixed into 1 tbsp of cold water
Notes
-Any variety of potatoes will be delicious. If using gold potatoes the skins don't need to be peeled unless you want.
- Use corn off the cob or frozen corn.
- Mix up the spices for a different flavor. Add chili powder for a Tex-Mex spin
- Use any dairy or dairy-free alternatives you like. Try heavy cream to make this chowder even more decadent or coconut milk to lighten it up.
-Mix the cornstarch slurry in a separate bowl or glass. Use cold water, mix well, and slowly add it to the chowder.
-Any type of broth or stock works but try to use low-sodium. That way you can control the amount of salt. Try a low-sodium vegetable or chicken broth.
Servings: 8