Curry Chowder with Coconut and Corn by Valentine Portz
4 Tbsp Corn Oil (1 tbsp olive oil optional)
1 onion chopped (large white or sweet onion)
2 Tbsp Yellow Curry Paste
1 Tbsp Black Pepper
2 Cans coconut milk
4 Cans water (use the coconut milk can to measure)
4 Cups water
About 1 head of Garlic (crushed & minced)
2 Tsp salt
1 Tbsp Yellow Curry Powder
2 Vegetable bouillon cubes
Pinch of Tarragon
Pinch of Oregano, dried or fresh
2 Cans of Creamed Corn
2 lb. frozen corn/ or fresh cut or combination
5 or so Celery ribs, chopped
2 lb. tofu, soft silken
1 Tbsp Cornstarch (will be mixed with water — see recipe instructions below)
1 Bunch of American Parsley, minced
1 Bunch of Cilantro, minced
1 Tbsp Lecithin
1. Prepare and chop veggies
2. Heat oil
3. Add yellow curry paste, black pepper, and onion and cover to keep the hot gases from the paste and pepper from burning your eyes.
4. When the onion is brown or translucent add the coconut milk.
5. Add water (4 cans)
6. Add garlic (crushed)
7. Bring to a boil
8. Add salt, 1 tbsp yellow curry powder, bouillon cubes
9. When it all comes back to a boil, Add frozen corn, tofu, oregano if dried, tarragon if dried. (If herbs are fresh add 6 minutes from the end of cooking), creamed corn, fresh corn if you have it, and 4 cups of water.
10. Make cornstarch mixture: Sift cornstarch to avoid lumps into hot water (heat water in microwave for 3-1/2 to 4 minutes, or bring to a boil on stove before sifting in cornstarch) and mix well. Then add it to the pot.
11. Add fresh herbs, i.e. parsley, cilantro, oregano (herbs are to your taste)
12. Half cover the pot, and Turn down the heat to let the soup simmer for about an hour.
13. After it simmers for approximately 1 hour, add the lecithin (helps keep the oil and water together) and bring to a boil again. Stir frequently until the oil comes together (emulsifies), and you’re done!
This soup is great served hot or cold.