CURRIED CORN CHOWDER WITH COCONUT MILK

CURRIED CORN CHOWDER WITH COCONUT MILK image

Yield 6 people

Number Of Ingredients 13

1 big yellow onion, diced
2 cloves garlic, peeled and minced
1/4 teaspoon fresh or 1/8 teaspoon dried thyme
2 tablespoons unsalted butter
3 1/2 cups frozen or canned corn, or 4 ears, shucked and kernels cut off cobs
4 cups vegetable or chicken stock
1 teaspoon sugar
2 tablespoons unsalted butter, clarified or ghee
1 tablespoon Madras curry powder
1/4 cup canned unsweetened coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon salt, or to taste
A few turns of freshly ground pepper

Steps:

In large pot over medium-high heat, saute onion, garlic and thyme in 2 tablespoons butter (not clarified), stirring occasionally to keep onion and garlic from sticking. When onion begins to reduce in volume, in 5 to 10 minutes, lower heat to medium and cook 10 to 15 minutes, until onion is translucent. Add corn, stock and sugar and bring to a boil. Lower heat, and let simmer for 30 minutes. In separate saute pan, warm the 2 tablespoons clarified butter over medium. Add curry powder, and cook until it becomes fragrant, 3 to 5 minutes. Remove soup from heat to puree. If using an immersion blender, puree soup in the pot. Otherwise, let soup cool a bit. Then transfer half the soup to bowl of food processor (or blender) fitted with metal blade and blend until smooth. Return pureed soup to pot. Return pot to stove over medium heat and stir in curry butter. Stir in coconut milk, cilantro, salt and pepper and cook another 15 minutes, until flavors come together. Serve warm with additional freshly ground pepper.