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Curried Corn Chowder with Caramelized Shallots

1 Tbsp. butter, unsalted
2 cups onion, ¼-inch dice
½ cup celery, ¼-inch dice
1 tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper
2 tsp. The Spice Hunter Curry Seasoning
2½ cups corn, frozen
¼ cup all-purpose flour
3 cups chicken stock
2 cups almond milk
2 medium golden potatoes, ½-inch dice
3 shallots, thinly sliced
1 tsp. canola oil

In a small sauté pan over medium-low heat, sauté shallots and oil until golden and caramelized, about 10 minutes. Remove from heat and set aside. In a medium sauce pan over medium heat, add butter and sauté onion, celery, and salt. Cook for 4-6 minutes or until vegetables have begun to caramelize. Add black pepper, seasoning, corn, and flour to the pan. Cook mixture for 2 minutes. Add stock, milk, and potatoes to pan. Bring to a simmer and cook for 15 minutes or until potatoes are tender.