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Curried Potato Chowder

A creamy soup of potatoes, onions, garlic, and curry flavored with mustard and yogurt.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Curried Potato Chowder

Ingredients

Directions

Cook the onions

  1. Lightly spray a large nonstick covered skillet with cooking spray.

  2. Cook onions and garlic over low heat until onions wilt, about 15 minutes, stirring frequently.

  3. Uncover, stir in sugar, and continue to cook, stirring often, until onions begin to brown.

Make the soup

  1. Meanwhile, in a large saucepan, bring stock to a boil.

  2. Add potatoes, reduce heat to a simmer, and cook until potatoes are tender when pierced with a fork, about 15 minutes.

  3. Add onions to the saucepan.

  4. Add wine to the skillet; stir to loosen any browned bits.

  5. Add the wine mixture to the potato mixture.

  6. Return the mixture to a simmer.

  7. Cook for another 5 to 10 minutes, until potatoes begin to fall apart and soup thickens.

  8. Stir in curry powder and dry mustard.

  9. Remove soup from stove; stir in yogurt.

  10. Return soup to stove; heat through, do not allow to boil.

Serve

  1. Ladle into hot soup plates; garnish with grated lemon zest and cucumber slices.

  2. For corn chowder variation: omit curry powder, dry mustard, and plain nonfat yogurt.

  3. Chop onion and potatoes into small dice.

  4. Cook as directed until potatoes are just tender.

  5. Add corn just before serving.

  6. Garnish each serving with chopped turkey bacon.

Nutrition, whole recipe (rough)

968Calories
70 gProtein
37 gFat
86 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Beef100g cooked250
Chicken100g cooked165
Potato1 medium (173g) baked161
Olive Oil1 tbsp (14g)119
Corn1/2 cup kernels (82g)77
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Cucumber1/2 cup sliced (52g)16
Lemonjuice of 1 lemon (48ml)12
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Potato + garlictop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Soften and slowly brown to add sweetness and depth to the soup.
Russet potatoes
Break down as they cook, thickening the soup and giving it body.
Beef stock
Forms the savory liquid base that the vegetables cook in.
Dry white wine
Adds acidity and lifts the flavor of the browned onion bits.
Plain nonfat yogurt
Adds creaminess and tang when stirred in off the heat.

The step that matters

Stir in the yogurt off the heat, then do not boil. Yogurt can curdle and separate when it is boiled, so the soup is removed from the stove before yogurt is added and only gently reheated.

Swap the mustard

How well each one fits the dish's main ingredients (potato, olive, onion, garlic, sugar, beef, white wine):

  1. Chivefits better
  2. Tomatofits better
  3. Broccolifits better
  4. Mustardthe original

Fit is the average pairing score against potato, olive, onion, garlic, sugar, beef, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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