Curried Corn Chowder

After Mom's experience with the massive ice storm of 2010, including 10 days without electricity, we over-prepared for this week's snow storm.  Before the storm hit, Mom cooked pots of beans and chicken and dumplings, both things we could reheat in the fireplace if the need arose.  Fortunately we did not lose electricity at any point this week and have passed the time being snowed in reheating both of those lovely dishes in the microwave and eating in the warm comfort of our home.  Five days in, I'm tired of both beans and chicken and dumplings, so I decided to be adventurous and make a new curried corn chowder for lunch today.  It turned out well.  It's spicy and filling, making it perfect for this cold day.

Ingredients:

1 carrot, diced
1 celery stalk, diced
3/4 of a medium onion, diced
2 garlic cloves, minced
1-14.5 oz. can chicken broth
pinch dried thyme
2 1/4 teaspoons curry powder
1/2 chipotle pepper in adobo sauce, rinsed and finely diced
1-15 oz. can of whole kernel corn
1/4 cup milk

Heat about a cup of the chicken broth in a soup pot.  When hot, add the diced carrots and thyme.  Cook until the carrots being to soften.  Add the celery, cooking until softened.  Then add the onions and cook until translucent.  Add the remaining broth, garlic, curry powder, chipotle pepper, and corn.  Bring to a boil then reduce to a simmer.  Cover and cook for 10 minutes.  Remove about a third of the mixture and liquefy it in a food processor or blender.  Return to the soup pot.  Add milk, stirring constantly until well distributed.  Serve immediately.