Indian Corn Chowder

Indian Corn Chowder

5 from 1 vote
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Course: Soup
Cuisine: Five Spice, Indian, Vegan, Vegetarian
Year: 1995
Servings: 16 serving

Ingredients

  • 8 Tablespoons oil
  • 4 onions
  • 4 Tablespoons garlic
  • 2 Tablespoons curry powder
  • 12 potatoes (peeled, small dice)
  • 12 cups water (hot)
  • 6 Tablespoons veggie powder for stock (or 12 cups of veggie stock substituted for water)
  • 2 cups corn (whole kernel)
  • 16 ounces cream corn (one can)
  • 32 ounces coconut milk (2 cans)
  • 3 Tablespoons lemon juice
  • 8 Tablespoons cilantro (chopped)

Instructions

  • Cook onions and garlic in oil until onions are translucent.
  • Add curry and cook for 1-2 minutes.
  • Add potatoes and water/stock. Bring to boil. Lower to simmer for 10 minutes. Test potatoes for doneness.
  • Add corn, simmer for 5 minutes.
  • Add coconut milk, lemon juice, and cilantro.
  • Garnish with more cilantro!

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