Curried Corn and Apple Chowder with Basil


2 tablespoons
1⁄2 cup
chopped onions
1 clove
garlic (minced)
1⁄4 cup
curry powder
salt and pepper (to taste)
medium Granny Smith apples (peeled and chopped)
ears of corn (cooked, kernels cut off)
8 cups
unsalted chicken stock
1⁄4 cup
finely diced red pepper
1 tablespoon
shredded fresh basil leaves
1⁄2 pound
crab meat (optional)
1⁄2 cup
heavy cream or yogurt (optional)

Additional Notes

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.  


In a large sauce pan or soup pot, melt the butter. Add onion and garlic, and cook 9 - 10 mins until soft. Add curry, stir and cook another 2 mins. Add salt and pepper if needed.

Add apples, corn (reserving some kernels for garnish) and chicken stock. Bring to boil and simmer for 45 mins. Puree the soup with an immersion blender or in small batches in an upright blender (returning the pureed portions to the pot).

Serve hot and garnish with reserved corn kernels, red pepper and basil. If using, also garnish with crab meat and a drizzle of cream or yogurt.  (Recipe♦346)

Dietary Preferences: