 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Creamy golden mild curry chowder. Ingredients:
1 t vegetable oil |
1 c diced shallots or onions |
2 garlic cloves, minced or pressed |
1 c minced celery |
2-3 t curry powder |
1/2 t turmeric |
1/2 t black pepper |
4 c diced potatoes |
1 c diced yellow squash |
1/2 c peeled and diced carrots |
4 c vegetable stock or water |
1/2 c dry sherry or dry white wine |
1 lb mild white fish fillets, such as hake, sole, or scrod |
2 t cream cheese |
1 c milk or half and half |
minced chives or shallots |
a few lemon wedges |
Directions:
1. In a soup pot, heat the oil on medium heat.
2. Saute the shallots or onions, garlic, and salt for 5 minutes, stirring often.
3. Add the celery and saute for 1 to 2 minutes, stirring constantly.
4. Add the potatoes, squash, carrots, water or stock, and sherry or wine.
5. Cover and bring to a boil; then reduce the heat and simmer until the vegetables are very tender, about 15 minutes.
6. Rinse the fish fillets and cut them into bite-sized pieces.
7. Add fish to the pot, cover, and cook for 5 to 7 minutes, until the fish is no longer translucent.
8. Remove from the heat.
9. In a blender, combine the cream cheese, milk or half and half, and 2 cups of the hot soup and puree until smooth.
10. Stir the puree back into the soup and reheat gently, if needed.
11. Serve hot topped with chives or shallots and with lemon wedges on the side.
|
|