Curry Vegetable Corn Chowder

Last week, while feeling unwell, I whipped up an incredible curry vegetable corn chowder. It boasted a velvety texture, a hint of spice, and was brimming with hearty vegetables such as corn, mushrooms, bell peppers, and potatoes, all simmered in a coconut-chicken stock. Topped with fresh basil and a splash of lime juice, it struck the perfect balance of flavors. This soup not only hit the spot but also left me feeling nourished and satisfied. If you made this dish please take a picture and I will repost it on my social media. Cheers! 😀❤🍽👩‍🍳🥣 #chefsuzatx #currysoup #vegetablesoup #chickensoup

Ingredients:

1 shallot, minced

1 onion, diced

2 tablespoons fresh ginger, minced

6 ounces mushrooms, cleaned and diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1-2 Yukon potatoes, cleaned and diced

1-2 teaspoons Panang curry paste, to taste

2 cans sweet corn, drained and rinsed

1 can coconut milk

2 cups chicken stock

1 teaspoon fresh lime juice

1/2 bunch fresh basil, cleaned and sliced

1 tablespoon vegetable oil

1 teaspoon salt and pepper, to taste

Instructions:

Heat vegetable oil in a large pot over medium heat.

Sauté the diced onion and bell peppers for approximately 3 minutes until softened.

Season the onion mixture with 1 teaspoon of salt and pepper.

Add minced shallot and ginger, sautéing for 1 additional minute.

Stir in the diced mushrooms and Panang curry paste, cooking for another minute.

Add the diced potatoes, sweet corn, coconut milk, and chicken stock to the pot.

Bring the mixture to a boil, then reduce the heat to simmer for approximately 10 minutes or until the potatoes are fork-tender.

Stir in fresh lime juice and adjust salt and pepper according to taste.

Serve the curry hot, garnished with fresh basil and lime wedges.

Enjoy your meal!

Cheers,

Chef Suz