Curried Potato Chowder

Curried Potato Chowder Recipe

Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Curried Potato Chowder is a flavorful and comforting soup that combines the warmth of curry spices with the heartiness of potatoes. This recipe is perfect for a cozy night in or as a starter for a dinner party.

History

Curried Potato Chowder is a modern twist on traditional potato soup recipes. The addition of curry powder and dry mustard gives this chowder a unique and delicious flavor profile that is sure to impress your taste buds.

Ingredients

olive oil cooking spray
2 large onions, about 1 lb (454 g), thinly sliced
1 clove garlic, minced
0.13 tsp sugar
3 cups beef stock
2 large russet potatoes, about 2 lb, peeled and diced
0.25 cup dry white wine
1 tbsp dry curry powder
1 tbsp dry English mustard
1 cup plain non-fat yogurt
grated lemon zest for garnish
thin cucumber slices for garnish

How to prepare

In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes.
Stir frequently.
Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown.
Meanwhile, in a large saucepan, bring stock to a boil.
Add potatoes, reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, about 15 minutes.
Add onions.
Add wine to skillet; stir to loosen any browned bits.
Add wine mixture to potato mixture.
Return soup to a simmer.
Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens.
Stir in curry powder and dry mustard.
Remove soup from stove; stir in yogurt.
Return soup to stove; heat through.
Do not allow to boil.
Ladle into hot soup plates; garnish with grated lemon zest and cucumber slices (I would add instant potatoes to make thicker potato soup).

Variations

0.5 cup of fresh or defrosted corn kernels
1 tbsp of cooked, chopped turkey bacon
Omit dry mustard, curry powder, and plain nonfat yogurt
Chop the onion and potatoes into small dice
Cook as directed until the potatoes are just tender
Add the corn just before serving
Garnish each serving with chopped turkey bacon
Add cooked chicken or shrimp for a protein boost.
Substitute sweet potatoes for russet potatoes for a different flavor profile.
Add a can of coconut milk for a creamier texture.

Cooking Tips & Tricks

Be sure to cook the onions slowly and low heat to caramelize them and bring out their natural sweetness.

- Adding a splash of white wine to deglaze the pan adds depth of flavor to the soup.

- Stir in the yogurt at the end of cooking to prevent curdling and to add a creamy texture to the chowder.

Serving Suggestions

Serve Curried Potato Chowder with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to cook the onions slowly and low heat to caramelize them and bring out their natural sweetness.

- Stir in the yogurt at the end of cooking to prevent curdling and to add a creamy texture to the chowder.

Ingredient Substitutions

Use Greek yogurt instead of plain non-fat yogurt for a richer flavor.

- Substitute vegetable stock for beef stock for a vegetarian version of this recipe.

Make Ahead Tips

Curried Potato Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish each bowl of Curried Potato Chowder with a sprinkle of grated lemon zest and a few thin cucumber slices for a pop of color and freshness.

Pairing Recommendations

Serve Curried Potato Chowder with a crisp white wine or a light lager beer for a refreshing contrast to the rich and spicy flavors of the soup.

Storage and Reheating Instructions

Store any leftover Curried Potato Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Curried Potato Chowder contains approximately 250 calories.

Carbohydrates

Each serving of Curried Potato Chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of Curried Potato Chowder contains approximately 5 grams of fats.

Proteins

Each serving of Curried Potato Chowder contains approximately 6 grams of proteins.

Vitamins and minerals

Curried Potato Chowder is a good source of Vitamin C, potassium, and fiber.

Alergens

This recipe contains dairy (yogurt) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Curried Potato Chowder is a nutritious and satisfying soup that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Curried Potato Chowder is a delicious and satisfying soup that is perfect for a cozy night in or as a starter for a dinner party. With its unique flavor profile and creamy texture, this chowder is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Curried Potato Chowder. It was a cold winter day, the kind of day that makes you crave something warm and comforting. I was flipping through an old cookbook that my Aunt Agnes had given me years ago, looking for inspiration. And there it was, nestled between the pages like a hidden treasure.

The recipe was simple yet intriguing. It called for potatoes, onions, garlic, curry powder, and a few other ingredients that I already had on hand. I decided to give it a try, and I'm so glad I did.

As I chopped the onions and garlic, the aroma filled my kitchen, making my mouth water in anticipation. I added the curry powder, letting it toast in the pan before adding the potatoes and broth. The soup simmered on the stove, filling the house with a tantalizing scent that made my stomach growl with hunger.

When it was finally ready, I ladled myself a bowl of the steaming chowder and took a hesitant first bite. The flavors exploded in my mouth, a perfect balance of creamy potatoes and spicy curry. It was like nothing I had ever tasted before, and I knew I had stumbled upon a new favorite recipe.

I immediately called my Aunt Agnes to thank her for the cookbook and to tell her about the amazing chowder I had just made. She laughed and said she was glad I had finally discovered that recipe, as it had been a family favorite for years.

I asked her where she had learned to make it, and she told me the story of how she had acquired the recipe from a friend during a trip to India. The friend had invited her into her home and taught her how to make the traditional dish, passing down the recipe like a precious heirloom.

I was fascinated by the story and vowed to make the recipe for Curried Potato Chowder a regular part of my cooking repertoire. Over the years, I have made it for family gatherings, potlucks, and even just for myself on a quiet evening at home.

Each time I make it, I am transported back to that cold winter day when I first discovered the recipe. The memories of that moment fill me with warmth and gratitude, knowing that I have a piece of my Aunt Agnes' travels and experiences right in my own kitchen.

I have since added my own twist to the recipe, experimenting with different spices and ingredients to make it my own. But no matter how I change it, the essence of the dish remains the same - a delicious and comforting bowl of Curried Potato Chowder that never fails to satisfy.

So here I am, years later, still making that same recipe that captured my heart and taste buds all those years ago. And as I sit down to enjoy a bowl of the chowder, I can't help but smile, knowing that this simple dish has brought me so much joy and connection to the world around me.