Recipes and Cooking Corn-Lentil Chowder 4.2 (6) 3 Reviews Like a fusion between Indian dal and corn chowder, this creamy lentil soup is seasoned with curry, turmeric, and ginger--then garnished with a handful of herbs and edible flowers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 16, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 1 hrs 20 mins Servings: 6 Yield: 7 1/2 cups Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 ½ cup finely chopped yellow onion 1 tablespoon curry powder ½ teaspoon ground turmeric 1 32 ounce carton reduced-sodium chicken broth 2 cup water 1 tablespoon peeled and grated fresh ginger 5 ears fresh corn, husked, silks removed, and kernels cut off (set aside cobs), or 3 cups frozen corn 1 ½ cup dry yellow lentils, rinsed 1 ½ teaspoon kosher salt ¼ teaspoon black pepper 1 tablespoon chili or olive oil Flowers from cucumber blossoms, golden mustard, and/or garlic chives Sour cream (optional) Directions In a large pot heat olive oil over medium-low heat. Add onion; cook until slightly softened, about 3 minutes. Add curry powder and turmeric; cook 1 minute. Add broth, the water, ginger, and, if using, corn cobs. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Remove cobs from broth; cool slightly. Using back of a paring knife, scrape cobs over pot to remove as much liquid as possible; discard cobs. Stir in lentils. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until lentils are tender. Season with salt and black pepper. Stir in 2 cups corn; cook 10 minutes more, stirring occasionally. Using an immersion blender or food processor, blend soup until smooth. Just before serving, in a small saucepan heat chili oil over medium heat. Add remaining 1 cup corn to oil. Cook until corn is golden, 3 to 4 minutes. To serve, top soup with toasted corn, flowers and, if desired, sour cream. Rate it Print Nutrition Facts (per serving) 325 Calories 8g Fat 50g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 325 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Sodium 928mg 40% Total Carbohydrate 50g 18% Total Sugars 8g Protein 17g Vitamin C 10.9mg 55% Calcium 48mg 4% Iron 4.3mg 24% Potassium 737mg 16% Folate, total 274.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.