• 1 Tbsp canola oil
• 1 med onion - chopped
• 2 med potatoes - peeled and diced
• 1 Tbsp curry powder
• 1 Tbsp minced ginger
• salt & ground pepper
• 2 tomatoes - chopped
• 2-3 cup frozen corn
• 1 cup sour cream
• 1/2 cup chopped cilantro

1. Heat oil in a stockpot over medium heat and stir in onions, potatoes, curry powder, and ginger. season with salt and pepper and saute about 5 min. add tomatoes and cook 1-2 min.
2. Add 4 cups water and bring to boil, cook until potatoes are tender, about 10 min.
3. Add corn kernels and sour cream, heat through, adjust seasoning as required, garnish with cilantro and serve

Serves: 4       Total Cook Time: 30 min.
Source: NYT Basic Corn Chowder alternative