We spent a few days away on the Oregon coast
for some sun, drenching rain, fog, mist and much digging on the beach.
After a few days away, our first day at home showed where our interests lie. My husband scooted off to work for a few hours, my son dug out his Lego box and started building new trucks and I went to my kitchen. I whipped up a batch of strawberry hazelnut crumb bars
and then, as it was chilly and damp I thought I would make some soup. I was inspired by a curried fish chowder I'd had while away. I unearthed the remainders of the vegetables from the fridge drawer and went to work. It turned out well so here is the recipe.
Veggie Drawer Chowder
3 organic carrots, peeled and chopped
1 medium onion, sliced
1 rib of celery, peeled and chopped
2 leeks, halved and chopped
3 slices of deli ham, thinly sliced (optional)
a handful of small purple potatoes, chopped
~ 1 c frozen corn
2 c vegetable broth
~ 1 c cream
2 tsp curry powder
2 tsp garam masala
salt and pepper
dash of cayenne
In a stockpot or saucepan, melt a large knob of butter and add the carrots, onion, celery, leeks and ham if using. Saute the vegetables until they reduce down and are slightly tender. Add the potatoes and corn and stir well, cooking for about 5 minutes. Add the broth and cream and simmer for 20 minutes. Add the seasonings and taste, adjusting to taste. Thin the chowder with milk if it is too thick. Serve hot.