Curried Potato Chowder
Submitted by vee
Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.
YIELD
8 servingsPREP
15 minCOOK
35 minREADY
50 minThis potato chowder gets its depth from slowly caramelized onions rather than cream or butter. Cooking the onions low and slow for 15 minutes until they wilt, then adding a pinch of sugar to encourage browning, builds a sweet, savory base that makes the soup taste far richer than its lean ingredients suggest.
Russet potatoes simmer in stock until they start falling apart on their own, thickening the chowder naturally without any flour or cream. A splash of white wine deglazes the onion pan, capturing every last bit of caramelized flavor.
Curry powder and dry mustard stirred in near the end add a warm, earthy spice that transforms a basic potato soup into something with real personality. Nonfat yogurt goes in off the heat for creamy tang without the fat.
Kitchen Tips
- Don’t rush the onions. Low heat and patience are what build the deep caramelized flavor. High heat burns them.
- Let the potatoes break down naturally during simmering. Mashing a few against the side of the pot with a spoon helps thicken the soup.
- Stir the yogurt in off the heat and don’t boil after adding. Boiling curdles yogurt and turns it grainy.
- Garnish with grated lemon zest and thin cucumber slices for a fresh, cool contrast.
Variations
- Corn chowder: Skip the curry, mustard, and yogurt. Add fresh corn kernels before serving and garnish with chopped turkey bacon.
- Coconut curry: Replace the yogurt with coconut milk for a richer, Thai-inspired version.
- Loaded potato: Top with shredded cheddar, crumbled bacon, and chives for classic loaded potato soup flavors.
Ingredients
Directions
CURRIED POTATO CHOWDER: In a large nonstick covered skillet that has been lightly sprayed with cooking spray, cook onions and garlic over low heat until onions wilt, about 15 minutes.
Stir frequently. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown.
Meanwhile, in a large saucepan. bring stock to a boil. Add potatoes, reduce heat to a simmer, and cook unitl potatoes are tender when pierced with a fork, about 15 minutes.
Add onions. Add wine to skillet; stir to lossen any browned bits.
Add wine mixture to potato mixture.
Return to soup to a simmer. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens.
Stir in curry powder and dry mustard.
Remove soup from stove; stir in yogurt.
Return soup to stove; heat through. Do not allow to boil.
Ladle into hot soup plates; with grated lemon zest and cucumber slices.
( I would add instant potatoes to make thicker potato soup) CORN CHOWDER VARIATION: Omit curry powder, dry mustard, and plain nonfat yogurt.
Chop onion and potatoes into small dice. Cook as directed until potatoes are just tender.
Add corn just before serving.
Garnish with each serving with chopped turkey bacon.
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