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Easy Curried Corn Chowder

Holidaycooking's picture
Easy curried corn chowder is a creamy fruited chowder. Prepared with added veggies like potato, celery, onions and bell peppers, the curried corn chowder is spiced with curry powder and flavored with bay leaf. Cooked with bacon pieces in it, the easy curried corn chowder serves as an excellent side to the meal.
  Canned cling peach slices 16 Ounce (1 Can, California, In Juice / Extra Light Syrup)
  Bacon 1⁄2 Pound, cut into 1 inch pieces
  Onion 1 , thinly sliced
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Frozen corn 10 Ounce, thawed (1 Package)
  Potato 1 Large, cut into 1 inch cubes
  Canned chicken broth 27 1⁄2 Ounce (2 Cans, 13 3/4 Ounce Each)
  Bay leaf 1
  Half and half 1 Cup (16 tbs)

Drain peaches; cut slices in half and set aside.
Cook bacon until crisp in large saucepan over medium heat; remove from pan and drain on paper towels.
Drain drippings from pan, reserving 2 tablespoons.
Cook onion in reserved drippings about 8 minutes or until golden brown.
Stir in celery, bell peppers, flour and curry powder; cook 1 minute.
Stir in corn, potato, chicken broth and bay leaf.
Bring to a boil, stirring frequently.
Cover and simmer 20 minutes or until potatoes are tender.
Remove from heat.
Remove and discard bay leaf; stir in half-and-half and reserved peaches.
Ladle soup into serving bowls.
Top with reserved crisp bacon just before serving.

Recipe Summary

Side Dish

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