This summer corn chowder harnesses the glorious seasonal sweetness of corn in a delicious, creamy soup that will have everyone asking for second helpings.
Our Vadouvan spice blend is a great match for this recipe because it’s our mildest curry and it’s bursting with shallots, which give it a layer of savory sweetness that pairs wonderfully with creamy soups, sauces and braises.
Vadouvan is a French interpretation of curry powder, defined primarily by the addition of plentiful shallots, onions and garlic. The result is a lighter and more versatile version of classic curry. You can use Vadouvan as you would curry powder with delicious results. But Vadouvan is also easier than curry powder to use by itself as a rub or a season-all because of its mild character.
You could even sprinkle a bit of extra Vadouvan on each bowl of soup for garnish. Serve with a crusty bread and enjoy!
Summer Corn Chowder with Vadouvan
Adapted from Fine Cooking
Ingredients:3 to 4 ears fresh corn, husks and silk removed
5 tablespoons olive oil, divided 2 cloves garlic, minced
Flake saltFreshly ground black pepper1 can full-fat coconut milk2 yellow onions, diced3 tablespoons Vadouvan3 ribs celery, thinly sliced 1 large red or yellow bell pepper, diced
1/2 to 1 whole jalapeño, minced
1.25 lbs red potatoes (unpeeled), diced
1 quart vegetable broth2 green onions, minced, for garnishAvocado, diced, for garnishDirections:Snap each corn cob in half. Slice the kernels off the cobs into a bowl. Scrape the cobs with the back of a knife to release the corn "milk." Reserve the cobs.In a skillet, heat 2 tablespoons olive oil over medium heat. Add the corn, garlic, 1/2 teaspoon salt, a few grinds of black pepper and corn milk. Cook, stirring, until the corn starts to brown, about 5 to 8 minutes.Add the coconut milk and stir, scraping the bottom of the pan to release any browned bits. Remove the pan from heat to let the mixture steep.In a heavy-duty pot or Dutch oven, heat the remaining 3 tablespoons olive oil over medium heat. Add the onions, Vadouvan, celery, bell pepper, jalapeño and 1 teaspoon salt. Cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes. Uncover and continue cooking until the vegetables start to brown, about 6 minutes more. Stir in the potatoes and 1 teaspoon salt.Add the corn cobs, vegetable broth and 1 cup water to the pot. Bring to a simmer over medium-low heat. Cover partially and cook until the potatoes are very tender, about 15 minutes.Remove the cobs from the pot using tongs. Stir in the reserved corn mixture and remove the pot from heat. Transfer about 2 cups of solids and liquid to a blender and purée. Add the purée back to the soup. Season to taste with salt and pepper.Garnish with minced green onion and diced avocado.
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