Thursday 9 January 2014

Delicious Corn Chowder Soup

Corn Chowder

Soup is a lot like a family. 

Each ingredient enhances the others; 
each batch has its own characteristics; 
and it needs time to simmer to reach full flavour- Marge Kennedy

A hearty soup, takes minutes to put together.

It takes under 60 minutes from start to finish.

Serves 6

Melt in a soup pot

2 tbsp salted butter
2 tbsp olive oil
1 medium onion, finely chopped
A pinch of brown sugar
3/4th tsp salt
1/4 cup smoked meat, finely chopped
Saute` this until it is lightly browned, which takes about 7 minutes. 
Add a medium potato, peeled and diced.
6 cups of milk, or you can use half stock or broth. 
1 1/2 cups of creamed corn from a can. 
1/4 teaspoon powdered white pepper 

Bring it to a boil, lower the flame, and cook for 40 minutes. Do not cover. Stir occasionally.

Once it is thick and the right consistency, give it a good mix and serve hot. 

The smoked meat can be anything your family generally likes to eat, any kind of bacon, chicken, turkey, or a favourite sausage etc. 

If you wish to keep this vegetarian  add mushrooms and just omit the meat and fish. It will be just as delicious.
The stock or broth will make the chowder "lighter." Substitute as little of it as you wish. 

White pepper is spicier than black pepper. Add a little at a time. 

Whole milk or 2% is preferable. However, it tastes superb with almond milk as well; omit the sugar mentioned in the recipe as almond milk is naturally sweet. 

Super delicious! 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

For more soups click the link
Niloufer's Kitchen: Soups

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