Curry Corn Chowder
Spice up your evening with this warming curry corn chowder, a twist on the classic New England comfort food. Ingredients: 3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked) 10 ounces baby red potatoes, quartered 2 tablespoons grapeseed or peanut oil 5 anchovy fillets 1 medium onion, diced 1/2 tablespoon green curry paste 1-inch piece fresh ginger, grated 1 (16-ounce) can coconut milk 1 1/2 cups vegetable stock 1 tablespoon sugar or palm sugar 12 cherry tomatoes, halved 2 tablespoons tarragon leaves Steps: Bring a saucepan filled with salted water to a boil. Add potatoes and cook for 10 minutes. Remove with a slotted spoon and set aside. In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil. Stir in cooked potatoes and corn, followed by vegetable stock and sugar. Bring to a simmer, then reduce heat to low and cover; allow to cook for about 10 minutes. In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying. For more amazing shows & recipes download the Tastemade App: https://ift.tt/2mmkRSi ___ Subscribe to Tastemade: http://taste.md/1QsXIWq FIND us on Snapchat Discover: http://taste.md/1P9UuDM LIKE us on Facebook: http://taste.md/1Zf0Bve FOLLOW us on Instagram: http://taste.md/1OaAv4P More daily programming https://ift.tt/XEZUwl Watch us behind the scenes at Snapchat: @tastemade
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