Wookiee Hut Cuisine presents:
Curry Corn Chowder
by SuSu

Mon Mothma's life had been threatened many times, and so she traveled with loyal guards, not those who had merely been assigned the duty. They were trained to recognize the type of behavior an assassin might subtly display before an attack, but they were not prepared for the senator from Carida to throw his drink in her face! They did deal with the attack, but they did not otherwise think much of it.

Then Mon Mothma got very ill. They thought perhaps she had been poisoned, and checked the air in her apartments, the laundering residues in her clothing, and the food she might have eaten.

Just before she fell ill, she had a thick vegetable chowder at the home of another senator. Security forces found that there were leftovers, and it was confiscated, along with the raw ingredients which were in the kitchen that produced the soup. Analysts drained and analysed the soup and each of the ingredients, but they didn't find any toxins.

Next, they subpoenaed the soup's cook, and they watched and took samples as she assembled the soup's recipe step by step, but no toxins were found in the cooking procedure or the spices, either. In the end, they had to agree that it wasn't the soup that had poisoned their leader, but they did discover a darned good soup in their investigations!

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 12 oz / 335 g mushrooms, diced
  • 1 red, yellow, or green pepper, diced
  • 4 cups chicken stock, or the equivalent of water and bouillon, or any other kind of stock — even water will work fine (but maybe increase the amount of seasonings)
  • 2 potatoes, peeled, diced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 to 2 x 11 oz / 310 g cans of whole kernal corn, undrained
  • 1 tablespoon Madras curry powder
  • 1 to 2 cups milk
  • salt, to taste
  • pepper, to taste
Melt the butter in a heavy-bottomed pot. Cook the onion and celery till softened, then add the garlic and red pepper, and cook with stirring for a minute or two. Add the mushrooms and peppers, then put a lid on the pot and let it cook for about 5 minutes — the mushrooms will exude a lot of juice, which you want to retain. Add the potatoes, oregano, thyme, and stock. Put a lid on the pot and allow to simmer till the potatoes are tender. * Add the undrained corn and curry powder, and add as much milk as you'd like, up to 2 cups. Do not boil the soup again after you've added the milk. Season to taste with salt and pepper.

    * Roux, for thickening
  • 2 tablespoons butter
  • 2 tablespoons flour
If you prefer the soup be a bit thicker, before adding the milk and final seasonings, do the following: in a saucepan, melt 2 tablespoons of butter and add the flour. Cook with constant stirring (use a whisk and be sure to get into the corners) till the flour starts to brown a bit and the mixture starts to smell nutty. Turn off the heat and add a few ladlefuls of soup liquid to the saucepan, whisking to incorporate the flour/butter roux into the liquid. When there are no floury lumps, transfer the contents of the saucepan into the soup pot, and stir to incorporate fully.

Serving suggestion: coarsely shred or slice 3 to 5 lettuce leaves. Just before serving, place them in the hot soup. Allow to wilt for 30 to 60 seconds before serving up the soup.

Makes 6 to 12 servings.

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