"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Curried Corn Chowder and Coconut Milk Recipe

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This recipe for Curried Corn Chowder and Coconut Milk, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brian and Jaclyn Heinrichs
Added: Monday, June 8, 2009


2 Tbsp butter
1 large diced onion
2 cloves minced garlic
1 cup diced celery
1 Tbsp curry powder
1/2 tsp thyme
2 1/2 cups frozen corn
1 diced carrot
1 tsp sugar
2 cups diced potato
4 cups cold water
1 Tbsp fresh cilantro
freshly ground pepper
plain yogurt
1/4 cup canned coconut milk

In a soup pot, melt 2 Tbsp butter. Add onion, garlic, celery and curry powder and saute until onion is clear. Add thyme, corn, carrot, sugar, potato and water. Bring to a boil, cover, reduce heat and simmer for an hour. Add cilantro and coconut milk. Season with freshly ground pepper and garnish with a swirl of plain yogurt.




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