Curried Corn Chowder – corn soup from Bombay to Boston
This corn soup has such a strong memory for me, sitting in my Uncle’s home, in his large kitchen watching him shucking corn while a pot of ‘kadhi’ was bubbling away. The flavor of that spicy, tangy, soup permeated the corn cobs that bobbed in the bowl, as I sucked their sweet and smooth juices from the skeleton of the cob.
When corn is fresh, the sweetness of their flavors in this soup is what’s summer is made for. In this Curried Corn Chowder kit I try to provide you all the spices and flavors that you’d need to create your own memories of a delicious meal.
Serves 4
Cooking time: 30-35 Minutes
Ingredients You’ll Need:
4 ears of fresh corn, husked, divided
2 cups plain yogurt (13.5 oz full-fat coconut milk, if vegan)
4 cups water
2 garlic cloves, (1 minced, 1 whole)
3 tbsp extra virgin olive oil, divided
1 tbsp maple syrup (optional)
1 lemon, juiced or 3-4 tsp cider vinegar
1/2 cup cilantro leaves
salt to taste
Cooking Directions:
- Cut 1 ear of corn into 4 pieces. Remove the kernels from the remaining ears of corn.
- Place the chickpea flour in a large bowl. Whisk in the yogurt or coconut milk and water
until smooth. Add 1 minced garlic clove and a pinch of salt to taste. - Heat 1 tbsp oil in a large pot over medium heat. Add the whole spices from the kit and stir for a few
seconds, until they sputter. Add the flour mixture and cover to avoid spatters. Reduce
the heat to medium-low, and bring the soup to a boil uncovered, stirring occasionally. - After 8-10 minutes, add the corn cobs/kernels, maple syrup, 2 tsp lemon juice or
vinegar, and a pinch of salt. Simmer for 20 minutes, until creamy. Blend half the soup for
a more creamy texture. - In a blender, combine the 1 garlic clove, 2 tbsp oil, 2-3 tsp lemon juice or
vinegar, cilantro, and a pinch of salt. Blend until smooth. Serve the soup drizzled
with the fresh cilantro oil.
