WHOLE FOODS MARKET INDIAN CORN CHOWDER

4 tablespoons unsalted butter 1/2 cup 1/4-inch diced carrot

1/4 cup 1/4-inch diced celery

1/4 cup 1/4-inch diced onion 2 tablespoons chopped garlic 1 teaspoon thyme

1 teaspoon curry powder

1/2 teaspoon cumin

1/4 teaspoon chili powder ⅛ teaspoon white pepper

1/2 cup all-purpose flour

4 cups chicken stock, divided 1 cup whole milk

1/2 cup heavy cream

3 cups 1/2-inch diced peeled

potatoes

4 cups corn kernels

1/2 cup chopped cilantro stems and leaves, plus extra for garnish

1 tablespoon salt

Heat a large saucepan over high heat for 30 seconds and add butter. Turn heat down to medium and add carrot, celery and onion. Cook 4 minutes. Add garlic and thyme and cook 1 to 2 minutes, stirring frequently and being careful not to brown the mixture. Add curry powder, cumin, chili powder and pepper. Cook, stirring frequently, 5 minutes. Add flour and stir to combine. Continue cooking until mixture makes a thick roux that binds the vegetables, about 1 minute. Reduce heat and cook roux 2 minutes, making sure not to brown. Stir in 1 cup chicken stock and stir to make sure no lumps form. Then add remaining 3 cups chicken stock, milk and heavy cream. Whisk mixture, then stir in potatoes. Turn heat to high and bring mixture to simmer. Cook 7 minutes, stirring frequently. Reduce heat to medium-low and continue to simmer until potatoes are cooked just until tender, about 5 more minutes. Add corn, cilantro and salt and simmer 1 minute. Garnish with cilantro.

10 cups

Makes:

Per cup: