Curried Zucchini Chowder Recipe

Name: Curried Zucchini Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onion, chopped; 1 clove garlic, smashed; 2 teaspoons margarine; 1/2 teaspoon curry paste; 4 cups zucchini, grated with peel,about 3 medium; 3 cups potatoes, diced; 3 1/4 cups water; 2 tablespoons vegetable stock powder; 1 bay leaf; 1/4 teaspoon fresh ground pepper; 1/8 teaspoon ground cumin

Servings: persons

1 cup onion, chopped
1 clove garlic, smashed
2 teaspoons margarine
1/2 teaspoon curry paste
4 cups zucchini, grated with peel,about 3 medium
3 cups potatoes, diced
3 1/4 cups water
2 tablespoons vegetable stock powder
1 bay leaf
1/4 teaspoon fresh ground pepper
1/8 teaspoon ground cumin

1
Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown.
2
Stir in curry paste.
3
Saute for 1 minute.
4
Stir in remaining 7 ingredients.
5
Heat on medium, partially covered for 1 hour.
6
Remove and discard bay leaf.
7
Remove and reserve 2 cups soup.
8
Process remaining soup with hand blender or in batches in blender until smooth.
9
Combine reserved and pureed chowder.

206

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup onion, chopped, 1 clove garlic, smashed, 2 teaspoons margarine, 1/2 teaspoon curry paste, and more.

Yes, Curried Zucchini Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Zucchini Chowder

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