Curry Corn and Rice Chowder
Cozy up with a bowl of Curry Corn and Rice Chowder, a comforting fusion of bold spices, creamy textures, and wholesome ingredients. This hearty vegan soup combines the natural sweetness of corn, the heartiness of cooked rice, and the aromatic warmth of curry powder and cumin, all simmered together in a luscious coconut milk broth. Perfect for weeknight dinners or meal prep, this chowder is quick to whip up in under an hour and strikes the perfect balance of flavorful and nourishing. Partially blended for a delightful mix of creamy base and chunky vegetables, it’s a satisfying dish that pairs perfectly with crusty bread or a side salad. Garnish with fresh cilantro for a vibrant finish and savor a one-pot meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 teaspoons curry powder
- 0.5 teaspoons ground cumin
- 3 cups sweet corn kernels (fresh or frozen)
- 2 cups cooked rice (white or brown)
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Melt the butter and olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced carrot and celery, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the curry powder and ground cumin. Stir to coat the vegetables evenly with the spices, cooking for 1-2 minutes to bloom the flavors.
Add the sweet corn kernels and cooked rice to the pot, stirring to combine.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, and let the soup cook uncovered for 15 minutes, stirring occasionally.
Use an immersion blender to partially blend the chowder, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, pulse until smooth, and return it to the pot.
Stir in the coconut milk, salt, and black pepper. Let the chowder simmer for another 5 minutes to meld the flavors.
Taste and adjust seasonings as needed. Add more salt or pepper to taste.
Ladle the chowder into bowls, garnishing with fresh cilantro if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 6360 mg | 276% | |
| Total Carbohydrate | 328.3 g | 119% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 77.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4321 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
