Corn Chowder's picture

Jan. 10, 2012


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



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.


9.Serve fresh and hot

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 488Calories from Fat 81

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 384 mg16%

Total Carbohydrates 87 g29%

Dietary Fiber 18 g72%

Sugars 7 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet