This is one we kind of made up after finding a bunch of stuff in our refrigerator that had stopped working and couldn’t be fixed…apparently. But that’s another saga. So, there were a bunch of things that would go bad in a short period of time – and necessity is the mother of invention – and that led us to this great, flavorful curry/chowder:
Sauté x1 Onion and x3 Garlic cloves (chopped) in a little olive oil until soft in a large pot or dutch oven.
Add x4 bacon strips (roughly chopped, turkey bacon is ok) and/or x2 Sausage links (we used a chicken and apple, also roughly chopped), sauté until brown.
Add (about 1-2 cups each): Potatoes, Parsnips, Carrots (all “chunky chopped”). Cook with about 1 Tblsp butter until coated and warm.
Then add: 1.5 tsp Thai 7 spices and/or Garam Marsala, 1.5 tsp Indian Curry Powder, 1/2 tsp ground Cumin, 1/2 tsp ground Coriander and mix well until everything is coated and colorful. About 3-5 minutes. Dial up the amount of spice you use if you want to get a little more kick out of it. The cream (which comes later) will level everything out a bit.
Add 3-4 cups chicken stock, bring to a boil, reduce heat and simmer for 15-20 mins until veggies are soft.
Add 1 cup Heavy Cream and continue to simmer for 30-45 minutes until reduced a little. It won’t get thick unless you add some flour, but that’s ok.
Serve with crusty bread. We actually made some “Peasant’s Bread” with rosemary and parmesan from scratch to go along with this one – but any bread will do.