Curried Potato Chowder

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Servings: 8 Difficulty: Advanced
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A creamy, aromatic British-inspired soup with sweet onions and tender potatoes
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This Curried Potato Chowder is a comforting bowl of warmth that balances the earthy richness of russet potatoes with the bright, spicy notes of curry powder and dry mustard. Sweet onions are slowly caramelized until deep brown, adding a natural sweetness that rounds out the savory beef stock. The addition of nonfat yogurt at the end creates a luxurious, creamy texture without heavy cream, keeping it light yet satisfying. It’s perfect for chilly evenings, easy weeknight dinners, or meal-prepping for several days. Simple ingredients come together to create a dish that feels like a warm hug in a bowl.

Curried Potato Chowder recipe image
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Curried Potato Chowder

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 20.0

Description

This Curried Potato Chowder is a comforting bowl of warmth that balances the earthy richness of russet potatoes with the bright, spicy notes of curry powder and dry mustard. Sweet onions are slowly caramelized until deep brown, adding a natural sweetness that rounds out the savory beef stock. The addition of nonfat yogurt at the end creates a luxurious, creamy texture without heavy cream, keeping it light yet satisfying. It&# 226;ÂÂs perfect for chilly evenings, easy weeknight dinners, or meal-prepping for several days. Simple ingredients come together to create a dish that feels like a warm hug in a bowl.

Ingredients

Directions

  1. Lightly spray a large nonstick covered skillet with cooking spray and place over low heat.
  2. Add the thinly sliced onions and minced garlic to the skillet.
  3. Cook the onions and garlic, stirring frequently, until the onions are wilted and soft, about 15 minutes.
  4. Uncover the skillet, stir in the sugar, and continue to cook, stirring often, until the onions begin to brown and caramelize.
  5. Meanwhile, in a large saucepan, bring the beef stock to a boil.
  6. Add the peeled and diced russet potatoes to the boiling stock.
  7. Reduce the heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
  8. Add the caramelized onion mixture to the saucepan with the potatoes.
  9. Pour the dry white wine into the skillet used for the onions and stir to loosen any browned bits.
  10. Add the wine mixture from the skillet to the potato and onion mixture in the saucepan.
  11. Return the soup to a simmer and cook for another 5 to 10 minutes, until the potatoes begin to fall apart and the soup thickens naturally.
  12. Stir in the curry powder and dry English mustard until well combined.
  13. Remove the soup from the heat and stir in the plain nonfat yogurt.
  14. Return the soup to the stove on low heat just to warm through; do not allow it to boil, as this may cause the yogurt to curdle.
  15. Ladle the hot chowder into soup plates.
  16. Garnish with grated lemon zest and thin cucumber slices before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 20.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, potato, chowder, soup, onion, warm, comforting, british, yogurt, mustard, stock, simmer, dinner, healthy, easy, winter, vegetarian, gluten-free
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