I hope you are hungry because this step-by-step guide on how to make and thicken curried potato corn chowder is the perfect meal to make. It is thick and creamy with bite-sized pieces of potato and carrot. The color is a beautiful curry yellow and the smell is out of this world.
This curried potato corn chowder is just the right meal to warm you up. It can be made ahead of time and reheated quickly or leave the simmering soup quietly on the stove until dinner.
Curried potato corn chowder is naturally thick because the main ingredients of corn and potatoes have a high starch content. The creamy texture from these makes this a really hearty soup or stew.
I find the best results when I use an immersion blender to partially blend the starchy ingredients, use a slurry of cornstarch, and do not add too much vegetable stock. Give the chowder extra flavor with some curry powder – it is warm and earthy. This is one that I love! You can make your own curry like I did for this Indian Lima Bean Curry dish.
What Is The History Of Chowder
The history of chowder is long and interesting, with many different cultures claiming to be the originators of the dish. However, it is generally believed that chowder originated in France, where it was known as “chaudière,” meaning “cauldron.” Chowder eventually made its way to England, where it was adapted to use local ingredients such as potatoes and milk. From England, chowder made its way to the Americas, where it became a popular dish in New England.
Chowder is a thick soup or stew made with a variety of ingredients, including seafood, vegetables, and dairy products. It is typically served hot and is often considered a comfort food.
What Is The Difference Between Chowder And Soup
Chowder is a thick soup or stew made with various ingredients, including seafood, vegetables, and dairy products. It is typically served hot and is often considered a comfort food. Soup is a primarily liquid food, generally served warm or hot (but can also be served cold like gazpacho), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.
The main difference between chowder and soup is the consistency. Chowder is thicker and has a more creamy texture, while soup is thinner and more brothy. Chowder also typically contains more dairy products, such as milk or cream, than soup.
Best Ways To Thicken A Chowder Or Soup
There are several different ways to thicken a chowder, but the best way will depend on the ingredients in the chowder. Using any of these thickening ingredients is an effective way to reach the desired consistency.
Some common methods include:
- Using a cornstarch slurry: Mix equal parts cornstarch and cold water, then stir it into the hot chowder until it thickens.
- Use arrowroot powder in the same way as cornstarch.
- Using a roux: Melt equal parts butter and all purpose flour together in a saucepan, then stir it into the hot chowder until it thickens.
- Use a Beurre Manié (French for “kneaded butter”) similar to a roux by mixing equal parts flour to softened butter.
- Using heavy cream or sour cream: Stir in a small amount of heavy cream or sour cream to thicken the chowder.
- Using potatoes: Mash some of the potatoes in the chowder to thicken it.
- Using bread crumbs: Toast some bread crumbs and stir them into the chowder to thicken it.
- Try potato flakes for an easy thickening boost. Potato starch is one of the easy ways to thicken recipes.
- Add some white rice to the chowder.
- Use an immersion blender to partially puree this chowder. It is one of the easiest ways to thicken up creamy soups.
- Pour half of the chowder into a food processor and puree. Add it back to the chowder (be careful of the hot liquid)
- Take a potato masher and crush up some of the ingredients to make the dish thicker.
- Boil the liquid out as evaporation for a thicker consistency.
How To Make A Cornstarch Slurry
Add some cornstarch to a glass or a bowl. Use room temperature, cold or cool water, or a small amount of broth and mix it in until it is thoroughly incorporated. It is a good idea to add it slowly back to the dish while stirring. If you add cornstarch straight to the dish it will become clumpy and undesireable.
This is a very easy thickening method that can help thin soup or chowder achieve the perfect texture and the desired thickness. It’s a great option that uses very little time and dishes.
How To Make A Roux
A roux is a great thickening agent. I use it as a base for this bechamel sauce, as a soup base and to thicken other dishes.
A roux is a mixture of flour and fat (typically butter) cooked together until it forms a smooth paste. It is used as a thickening agent in sauces, gravies, and soups.
To make a roux, you will need equal parts:
- 1/4 cup (50g) butter (4 tablespoons of butter)
- 1/4 cup (60g) all-purpose flour (4 tablespoons of flour)
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour until smooth.
- Cook, stirring constantly, for 2-3 minutes, or until the roux is golden brown.
- Use immediately as a thickening agent in sauces, gravies, or soups.
If you make a roux, you can substitute wheat flour or even try gluten-free flour. To make a darker and richer roux, let it cook for 20 minutes stirring frequently. A dark roux is typically used for gumbos and jambalaya.
For curried potato corn chowder, I would recommend using a cornstarch slurry or a roux. It is a good option and the best method for a cream-based soup or chowder. Add more or less to get the right consistency.
Add These To Curried Potato Corn Chowder
- Diced Ham
- Chicken (try these best baked chicken breasts)
- 1 cup of shredded cheddar cheese
- Sweet potatoes
- Green onions
- Sour cream
- Frozen green peas
- Bell peppers
- Andouille or smoked sausage
- Hot peppers
- Chopped green beans
Why Use Curry In Chowders And Soups
Here are a few reasons why you should use curry in soup:
- Curry adds a depth of flavor to chowder that is hard to achieve with other ingredients.
- Curry paste can help to thicken soups and chowder and make it more filling.
- Curry can add a bit of heat to chowder and soup, which can be welcome on a cold day.
- Curry can add a pop of color to your dish, making it more visually appealing.
- Curry is a versatile ingredient that can be used in a variety of soups, from tomato soup to chicken noodle soup.
- Curry helps to fight cancer, aids digestion, and boosts the immune system.
If you want to add something special to your next soup, I highly recommend giving curry a try.
Ingredients In Curried Potato Corn Chowder
1. 5 potatoes, peeled and diced (5 cups)
2. 2 cups of corn kernels
3. 3 carrots peeled and diced
4. 1 medium onion, diced
5. 5 cups of vegetable stock (low sodium or homemade)
6. 3 tablespoons of butter
7. 1 teaspoon of dried oregano
8. 1 teaspoon of curry powder
9. 1/2 teaspoon of dried thyme
10. 1/2 teaspoon of turmeric powder
11. 1/4 teaspoon of garlic powder
12. Salt and pepper to taste (about 1/2 teaspoon of each)
13. 1 cup of half & half (or heavy cream or whole milk)
14. Cornstarch slurry- mix 1 tablespoon of cornstarch and 1 tablespoon of cold water.
-Any variety of potatoes will be delicious. If using gold potatoes the skins don’t need to be peeled unless you want.
– Use corn off the cob or frozen corn.
– Mix up the spices for a different flavor. Add chili powder for a Tex-Mex spin
– Use any dairy or dairy-free alternatives you like. Try heavy cream to make this chowder even more decadent or coconut milk to lighten it up.
-Mix the cornstarch slurry in a separate bowl or glass. Use cold water, mix well, and slowly add it to the chowder.
-Any type of broth or stock works but try to use low-sodium. That way you can control the amount of salt. Try a low-sodium vegetable or chicken broth.
Instructions On How Curried Potato Corn Chowder
Here are step-by-step instructions on how to make this delicious curry potato corn chowder
1. Melt butter in a 6-quart Dutch oven. Add onions and carrots and let cook for 4-5 minutes.
2. Add in diced potatoes and corn – stir for about 2 minutes.
3. Make a well in the center and add in all of the herbs and spices. Stir around and let toast for 1 minute.
4. Pour in 5 cups of vegetable (or chicken) broth, stir well, and bring to a boil over medium-high heat.
5. Reduce heat to simmer, cover, and let cook for 45 minutes or until the potatoes are fork tender.
6. Make and add a corn starch slurry if needed to thicken up the chowder.
7. Use an immersion/hand blender to blend half of the chowder.
8. Serve hot and enjoy!
How To Serve, Store, And Reheat Curried Potato Corn Chowder
-Serve it hot in a bowl with oyster crackers or these delicious no knead dinner rolls.
To store this curried potato corn chowder, put the desired amount in an airtight container or cover it in plastic wrap in the refrigerator for 3 days. This recipe can also be frozen in freezer containers and stored for up to 6 months.
- Stovetop – add a couple of tbsps of water and reheat in a pot over medium heat until the desired temperature.
- Oven – Put the chowder in an oven-safe dish, and cover with aluminum foil. Heat at 350 degrees until it is hot.
- Microwave – Place chowder in a microwave-safe dish and cover it with these great silicone lids – heat at 80% power for 30 seconds at a time, stirring until the desired temperature is reached.
- Slow cooker – Put the chowder in the slow cooker and reheat on low until it is hot.
With any of these reheating methods, you can thin out the chowder with a little bit of milk, water, or broth.
What To Serve With Curried Potato Corn Chowder
Here are some ideas for what to serve with chowder:
- A side of crusty bread
- No knead dinner rolls
- A green salad
- A piece of fruit
- A hard-boiled egg
- A dollop of sour cream or homemade yogurt
- A sprinkle of cheese
- Pulled Pork
What Are Some Other Popular Chowders
Here are some popular chowders:
- New England clam chowder
- Manhattan clam chowder
- Rhode Island clam chowder
- Boston clam chowder
- Chicken chowder
- Fish chowder
- Seafood chowder
- Corn chowder
- Potato chowder
- Vegetable chowder
Wrapping Up How To Make And Thicken Curried Potato Corn Chowder
If you are looking for a soul-warming easy-to-make comfort dish then this is the recipe for you. It is hearty and flavorful in all the right ways. The creaminess of the potatoes and the warmth of the curry seasoning make this chowder so delicious. It makes about 8 cups so it’s perfect to feed the family and even better if you have leftovers for an easy meal later.
We all really enjoy this curried potato corn chowder and all the different ways to thicken up chowders and soups. These thickening techniques work for any soup, stews, and chowders you make. And with any cooking – use the spices and the amounts to suit your taste. Make it spicer, make it saltier… please your taste buds. Hope you enjoy it! Let me know in the comments below.
Recipe Card For How To Make And Thicken Curried Potato Corn Chowder
How To Make And Thicken Curried Potato Corn Chowder
- 6 quart Dutch oven
- 5 Potatoes peeled and diced
- 2 cups Corn
- 3 Carrots peeled and diced
- 1 medium Onion diced (about a cup)
- 1 cup Vegetable Stock low sodium
- 3 tbsp Butter
- 1 tsp Dried Oregano
- 1 tsp Curry Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Turmeric Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper To Taste
- 1 cup Half and Half (or heavy cream or whole milk)
- Cornstarch Slurry = 1 tbsp of cornstarch mixed into 1 tbsp of cold water