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Sweet Corn Chowder

21st.Century.Chef's picture
Ingredients
  Sweet corn kernels 4 Cup (64 tbs)
  Bacon 200 Gram, chopped
  Oil 2 Tablespoon
  Onions 2 Large, chopped
  Celery stalks 2 , chopped
  Potatoes 4 Large, peeled
  Bay leaves 2
  Vegetable stock 500 Milliliter
  Salt 1 1⁄2 Teaspoon
  Ground white pepper To Taste
  Flour 3 Tablespoon
  Milk 500 Milliliter
  Parsley 4 Tablespoon, finely chopped (Garnish)
Directions

GETTING READY
1) In boiling salted water, cook sweet corn and then drain and reserve 500 ml of water.

MAKING
2) Over moderate heat, place a pan and put bacon (if used) in it.
3) Fry and toss till colour changes.
4) To the pan, add oil and heat through.
5) Add onions and celery and saute till onions are soft.
6) Stir in reserved corn water along with potatoes, bay leaves and stock.
7) Bring to a boil and add salt and pepper to it.
8) Lower the heat and cook till potatoes are firm and tender.
9) Remove the pan from heat.
10) Combine together the flour and 1/2 cup milk and add to the pan.
11) Return the pan to the heat and boil, stirring all the while.
12) In an another pan, heat the remaining milk and add to chowder with corn.
13) Simmer for 2-3 minutes.

SERVING
14) Spoon into soup bowls, sprinkle heavily with parsley and serve hot.

TIPS
If canned corn are being used then drain the corns and reserve the stock. Extra water can eb added if stock is not enough.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Corn
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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