Yum! I give this Curried Corn and Cheddar Chowder recipe three thumbs up. I think it’s the perfect winter soup. This is the kind of soup you want to make at the beach, wrap up in a blanket, sit on the patio and watch the waves. That’s what I think. It just makes you all warm and fuzzy inside.
It was relatively inexpensive! Without meat, soups can be super affordable -and with the flavors in this one, I didn’t miss the meat.
I should add – it only took me about 30 minutes to make – so take that Rachael Ray!
Curried Corn and Cheddar Chowder
Author: Heather
Recipe type: Soup
Ingredients
- 4 cups hot water
- 6 oz softened cream cheese
- 1 15 oz can creamed corn
- 4 teaspoons curry powder - Buy this in bulk at Winco – super affordable there!
- 1 teaspoon black pepper
- ½ cup chopped onion
- 1½ pounds frozen corn kernels - I love Costco’s bags of organic frozen corn
- 2 stalks chopped celery
- 3 tablespoons all-purpose flour
- 3 tablespoons melted butter
- 1 cup cubed cheddar cheese, tossed and shaken in the bag with 2 Tablespoons flour
Instructions
- In a soup pot – whip together the hot water and softened cream cheese.
- Add creamed corn, curry powder, black pepper and chopped onion. Heat to a slow boil.
- Add frozen corn kernels and chopped celery. Bring back to a slow boil, then reduce heat and simmer.
- Make a roux of 3 Tablespoons flour and 3 Tablespoons melted butter (basically melt the butter and whisk in flour). Stir into mixture.
- Gently stir in 1 cup cubed and floured cheddar cheese. Heat through until cheese melts.
- Ladle into soup bowls, garnish with grated cheese.
Serves 6-8 people. I think this would freeze really well if you made a double batch. You might have to add more hot water when you reheat.
This soup recipe was sent in from Patrice. This recipe is from the Colophon Cafe in Bellingham, Washington!
What’s your favorite soup to make?
Leave a Reply