Curried Corn Chowder
2 smallish potatoes, unpeeled
2 tablespoons vegan margarine
2 cloves garlic, pressed
1 onion, finely diced
1 carrot, finely diced
3 celery stalks, finely diced
2 cups fresh or frozen corn
2 cups zucchini, diced small
1 teaspoon curry powder, or more to taste
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
2 to 3 cups nondairy milk (I use low fat soy)
1. Cook potatoes in water to cover, for about 30 minutes after the water reaches a boil. Save the potato water. As the potatoes cook, melt the margarine in a largish pot. Sauté the garlic, onion, carrot and celery in the margarine, until cooked but not too soft.
2. Add the corn and zucchini, and sauté for 10 minutes. Then add the curry powder, marjoram and black pepper, and cook for 3 more minutes. Coarsely chop the cooked potatoes, and place in a blender with the potato water and milk. (The specific amount of liquid you use will vary, depending on what you consider a good consistency.)
3. Blend until smooth. Add the blended potato mixture to the vegetables in the pot. Heat until warmed thoroughly through, and enjoy!
SO HOW'D IT GO?
YUM!!!! I made this last night and it has inspired me to start a recipe box, it was so good! I left out the celery and marjoram because I didn't have access to either but it was fine without. I doubled the recipe and added 2 good splashes of sweetish wine wine, because I'd seen a couple chowder recipes in other sites that called for it. Used loads of extra curry and a touch of tobasco for kick. It was AWESOME and so much more interesting than just regular corn chowder!!