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Coconut Curry Chowder

Coconut Curry Chowder

Custom Culinary® True Foundations® Coconut Curry Sauce & True Foundations® Roasted Vegetable Base

A cozy, cool-weather chowder that blends creamy coconut curry with seasonal vegetables for a hearty, globally inspired twist. Built on True Foundations® Coconut Curry Sauce, this chowder delivers warm spice and rich flavor in every spoonful.

Made with

  • True Foundations® Roasted Vegetable Base

Alternative products

  • True Foundations® Liquid Vegetable Stock Concentrate
  • Gold Label Savory Roasted Vegetable Base

Chef's Tip

Roast the squash and sweet potato before adding to deepen flavor.
A splash of apple cider vinegar or grated ginger brightens the dish. Optional add-ins: chicken, turkey, or tofu for protein; spinach or kale for greens; cayenne or chili flakes for heat.

What You'll Need

Yield: 6 quarts

2 ea. Onion, medium, diced
6 cloves Garlic Cloves, minced
2 cups Celery, diced
2 cups Carrots, peeled and diced
3 cups Sweet Potato, peeled and diced
3 cups Butternut Squash, peeled & diced
3 cups Corn, kernels
4 cups Yukon Gold Potatoes, diced
3 tbsp. Custom Culinary® True Foundations® Roasted Vegetable Base
10 cups Water
1 pouch Custom Culinary® True Foundations® Coconut Curry Sauce
1 tbsp. Lemon Juice
   
   

Preparation

  1. Heat oil in a large stock pot over medium heat.
  2. Sauté onion, garlic, celery, and carrots 5–7 minutes until softened.
  3. Add sweet potato, squash, corn, Yukon potatoes, thyme, and bay leaves. Cook 5 minutes.
  4. Stir in prepared vegetable broth (water + Roasted Vegetable Base).
  5. Bring to a boil, reduce heat, and simmer uncovered 20 minutes until vegetables are tender.
  6. Stir in Coconut Curry Sauce. Simmer 5 minutes.
  7. Season with salt, pepper, and lime juice. Adjust thickness by lightly mashing some potatoes/squash.
  8. Fully cook chowder, then serve hot in bowls with naan slices or mini naan.