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Curry Corn Chowder

Frankie Celenza

Spice up your evening with this warming curry corn chowder, a twist on the classic New England comfort food.

Curry Corn Chowder

serving time4


  • 3 to 4 ears of corn, cooked and removed from cob (or one 16-ounce bag frozen corn, cooked)

  • 10 ounces baby red potatoes, quartered

  • 2 tablespoons grapeseed or peanut oil

  • 5 anchovy fillets

  • 1 medium onion, diced

  • 1/2 tablespoon green curry paste

  • 1-inch piece fresh ginger, grated

  • 1 (16-ounce) can coconut milk

  • 1 1/2 cups vegetable stock

  • 1 tablespoon sugar or palm sugar

  • 12 cherry tomatoes, halved

  • 2 tablespoons tarragon leaves


  1. Bring a saucepan filled with salted water to a boil. Add potatoes and cook for 10 minutes. Remove with a slotted spoon and set aside.

  2. In a medium saucepan over medium high heat, add oil, onions and anchovies. Saute until the anchovies have dissolved, about 5 minutes. Add the curry paste, ginger and coconut milk. Stir to combine, and bring to a boil.

  3. Stir in cooked potatoes and corn, followed by vegetable stock and sugar. Bring to a simmer, then reduce heat to low and cover; allow to cook for about 10 minutes.

  4. In a serving bowl, add some cherry tomato halves. Pour chowder over the top, and garnish with tarragon before enjoying.

Curry Corn Chowder




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Hi friends. Today we're taking the classic New England Corn Chowder and I am using ingredients from all around the world, because we live in the future and we can use whatever we want, and we're making corn chowder two-point-o in Buenos Aires, and it's going to be fantastic. You're gonna love it. This is great in the winter with frozen corn and it's great in the summer with fresh corn. Here in Buenos Aires it is the summer, and I have fresh corn. So let's cut it. Just kinda go like this. And now our potatoes. If they're big, my recommendation is maybe to quarter them, like this. And if they're small, I would say just in half. Once that water's boiling we'll put these potatoes in. In the meantime, I'm gonna grab this onion. Onion is a wonderful ingredient. I love it. It adds flavor, it adds sweetness. I mean corn is already sweet, but this gets even sweeter when you add some lovely onion to the dish as well. We're gonna take some tomatoes also, so we can halve those in the meantime. Water's boiling. Some salt. Okay, potatoes in. Although this corn chowder is inspired by coconut curries of Thailand, I'm not really following their prescription for the most authentic thing, but I'm picking the flavors that I like. I love the coconut flavor. It's round, it's warm, it's wonderful. I love the little bit of heat you can get from the tiniest bit of curry paste, and I love the zing of ginger. You can always use more or less if you want, but I love this. So I like to start with a neutral oil, like a grape seed or peanut oil. And you only need a little bit, maybe two tablespoons. And we go straight in with the onion. Traditional Thai curry uses fish sauce. What is fish sauce? Fish sauce is anchovy water, which means, in my opinion, especially if we're not following tradition, we can start with anchovies, and that's exactly what we're gonna do today. One, two, three, four, oh what the heck we'll use all five anchovies. Okay? This is green curry paste. It's strong stuff. I recommend you try it, just a tiny bit, so you can see what's goin' on. Lemon grass, garlic, curry, there's so many things in here. So here's about, I don't know, half a tablespoon. And let's come in with our ginger. There's something about these bright flavors that make this taste like a summertime dish. Coconut milk, really, really wonderful, okay? So start with just a little bit first. I don't wanna be dumping in everything in full quantity at the beginning. I wanna feel it out. All right let's get our potatoes in. Starchy, nice. Little stir. And now sweet summer corn or frozen winter corn, either one works. Now that we've got the potatoes in here and they're releasing starch, you can see the viscosity has gone up. This has become thicker. So what do we do? We add vegetable stock. A little bit of sugar, really nice to sweeten it up. I say we turn it to low. We put the heat on, and just let everything become one big happy family. 10 minutes have elapsed. Some tomatoes, just to add a little freshness and some brightness. Corn chowder two-point-o my friends. I'm really, really digging the tarragon down here. Okay, let's try it. Mm. So good. Mm, mm, mm, mm! This is everything that I want in a summertime soup, or a wintertime soup. It's really warm. I feel it in here. But also coconut milk heated up, it has this really healthy, fat, taste to it that I love. It feels comforting.