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Corn Chowder

world.food's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/354101252/">Image Credit</a></p>
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Celery ribs 2 , chopped
  Green peppers 1⁄2 , chopped
  Potatoes 2 Large, chopped
  Water/Vegetable stock 2 Cup (32 tbs)
  Turmeric 1⁄2 Teaspoon
  Bay leaf 1
  Corn kernels 3 Cup (48 tbs) (fresh / frozen)
  Dried parsley 1 Tablespoon
  Milk/Soya milk 2 Cup (32 tbs)
  Black pepper 1 Teaspoon
  Salt 1 Teaspoon
Directions

MAKING
1.Take a large kettle and heat the oil gently. Add the onions and celery and saute till soft but not browned.
2.Add the green pepper, potato, water, turmeric and bay leaf.
3 Once the soup comes to a boil. Cover pot, lower heat, and simmer 15 minutes. Check if potatoes can be pierced with a knife.
4.Add corn and parsley and simmer for 3-5 minutes.
5.Remove bay leaf, and pour half the soup in a blender or a processor. Blitz till it is a smooth blend.
6.Pour this back into the kettle and warm up.
7.Pour in milk. Heat soup but don't let it boil or milk will curdle.
8.Add seasoning.

SERVING
9.Serve fresh and hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Cook Time: 
30 Minutes
Servings: 
6

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