Curried Zucchini Chowder
🕒 Total Time: 1 hour 15 minutes
🥣 Yield: 7 cups
🍽️ Servings: Variable
Description
Indulge in the delightful flavors of this Curried Zucchini Chowder. It boasts a mild curry essence that can be amplified to your liking. For a creamy finish, swirl in some non-fat yogurt, sour cream, or cream. This recipe is sourced from Company’s Coming, catering to those with dietary considerations, particularly diabetics, offering a balanced serving profile of 1 starch and 1/2 fruit and veggie per serving.
Ingredients
- 1 onion
- 1 garlic clove
- 2 tablespoons margarine
- 1/2 tablespoon curry paste (adjust to taste)
- 4 zucchinis
- 3 potatoes
- 3 1/4 cups water
- 2 bay leaves
- 1 teaspoon fresh ground pepper
- 1/4 teaspoon ground cumin
Instructions
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Sauté Aromatics: In a large uncovered pot or Dutch oven, sauté the finely chopped onion and minced garlic in margarine until the onion is soft and starts to turn golden brown, releasing its aromatic essence.
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Infuse with Curry: Stir in the curry paste, ensuring it evenly coats the onions and garlic. Allow it to sauté for about a minute, allowing the flavors to meld and intensify.
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Add Remaining Ingredients: Incorporate the diced zucchinis, peeled and diced potatoes, water, bay leaves, fresh ground pepper, and ground cumin, stirring to combine all the elements harmoniously.
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Simmer: Heat the mixture over medium heat, partially covered, allowing it to simmer gently for an hour, allowing the flavors to meld and develop into a comforting chowder.
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Remove Bay Leaf: After simmering, discard the bay leaves, ensuring no remnants remain in the chowder.
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Process Chowder: Reserve about 2 cups of the chowder and set it aside. Then, using a hand blender or a traditional blender, process the remaining chowder until smooth and velvety in texture.
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Combine: Merge the reserved chunky chowder with the smooth, pureed chowder, creating a harmonious blend of textures that add depth to each spoonful.
Serving Suggestions
🥄 Serve this Curried Zucchini Chowder piping hot, garnished with a dollop of non-fat yogurt, sour cream, or cream to mellow the curry flavors and add a touch of creaminess. Pair it with crusty bread or crackers for a comforting meal.
Nutritional Information (Per Serving)
- Calories: 81.3
- Fat: 1.3g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 28.3mg
- Carbohydrates: 16.2g
- Fiber: 2.5g
- Sugar: 2.7g
- Protein: 2.4g
Recipe Notes
- Adjust the amount of curry paste according to your preference for spiciness.
- This recipe can be easily customized by adding other vegetables such as carrots, celery, or bell peppers.
- For a heartier meal, consider adding cooked chicken or tofu cubes to the chowder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer preservation. Simply reheat before serving.
