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Curry Corn Chowder - Recipe
A week or two ago, I posted about this Curry Corn Chowder that I loved at the Oxford House Inn in Maine. I decided to try and recreate this dish. Its not exactly perfect yet, but it was still enjoyable and worth trying if you love corn chowder and the flavor of curry. 2 strips of bacon 1 box of chicken broth 1 bag of frozen corn 1 teaspoon of curry powder 1 teaspoon of tumeric powder 1 chopped onion 2 handful of potatoes 2 tbsp butter 1/4 cup of flour mixed with a little water little basil for garnish (can consider adding heavy cream. many chowders have heavy cream or half and half. I thought it was creamy enough so I didn't add any.)  Curry Corn Chowder with Bacon (Inspired by Oxford House Inn) 1. Fry the bacon until crispy. Set aside on a plate with a napkin to soak up the oil. 2. Use the bacon oil and fry the chopped onion with the 2 tbsp butter. Onions should become translucent 3. Add the 1/4 cup of flour mixed with a little water into the onions (cook for few more minutes) 4. Add 1 tsp curry powder and 1 tsp tumeric powder 5 Add in chicken stock and bring to a boil 6. Add about 2 handfuls of peeled potatoes to the stock and cook for 10-15 minute or so till the potatoes are soft/cooked 7. Add corn into pot and boil for a few more minutes 8. Use hand blender to make it into a thick chunky soup Spoon into bowl. Sprinkle with the thick crispy bacon. Garnish with a touch of basil. (Or, even better, if you have some basil oil, put the basil oil into a squirt bottle and put a little swirl on top of the soup for an even greater presentation effect) Let me know if you like it! Do you think it needs more heat (spice) ? :)  related searches : Curry
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