It’s March. Although we expect springtime temperatures, that did not stop a blizzard from blowing into town. They call it, “Noreaster.” We might not know what means. We do know that it’s unwelcome. And, uninvited. And, stupid.
Do we sound like resentful gentlemen? Guilty as charged! We want to be frolicking. Instead, we are shivering. We had to wear a scarf today. Dammit.
We needed a meal that achieved two things: (1) warm our insides; and (2) cheer our souls. This corn curry chowder did the trick. This corn curry chowder did the trick. The soup was literally hot—temperature-wise. And, it carried a spicy little kick. We used an Instant Pot. If you don’t have one, you should get one. It builds intense, layered flavor in mere minutes.
Corn Curry Chowder
Ingredients
- One tablespoon of olive oil
- One large yellow onion, chopped
- Three celery stocks, chopped
- Three carrots, peeled and chopped
- One red bell pepper, chopped
- One yellow bell pepper, chopped
- Four garlic cloves, pressed
- One tablespoon of butter
- One cup of chicken stock
- One 15-ounce can of whole kernel corn, drained
- Two tablespoons of curry powder
- One teaspoon of sea salt
- 1/2 teaspoon of black pepper
- One teaspoon of ground ginger
Directions
Turn pressure cooker to “Saute” function. Add oil. When hot, saute onion, celery and carrots until onion becomes translucent. Add bell pepper, garlic and butter, and cook for two or three minutes. Turn off pressure cooker. Add chicken stock, corn, curry powder, salt, black pepper and ground ginger. Mix. Secure lid. Cook on “High Pressure” for four minutes.
Serve with sliced French bread or over rice. (We did both.)
