Curried Corn and Potato Chowder Tuesday, July 17, 2012


1 sweet onion, diced
2 TBSP olive oil
2 cloves garlic, chopped
3 Yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 cups fresh corn kernels
1 14 oz can chicken broth
1 13.5 oz can unsweetened lite coconut milk
2 tsp curry powder
salt and pepper to taste


Saute onion in hot oil in a Dutch oven over medium heat until tender. Add garlic and sauté an additional minute. Add potatoes, corn, chicken broth, coconut milk and curry. Bring to a boil, stirring. Reduce heat to a simmer and cook about 25 minutes or until potatoes are tender, stirring often. Season with salt and pepper to taste and serve hot. This is nice with thinly sliced green onions as a topping.


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