Easy Curried Corn Chowder Recipe
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.
Ingredients
1 can (16 ounces) California cling peach slices in juice or extra light syrup
1/2 pound bacon, cut into 1-inch pieces
1 onion, thinly sliced
1/2 cup each chopped celery, red bell pepper and green bell pepper
1/4 cup all-purpose flour
2 teaspoons curry powder
1 package (10 ounces) frozen corn, thawed
1 large potato, cut into 1-inch cubes
2 (13 3/4 ounce) cans chicken broth
1 bay leaf
1 cup half-and-half
Directions
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.
Reserve.
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.
Cook bacon until crisp in large saucepan over medium heat; remove from pan and drain on paper towels.
Reserve.
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.
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