Sunday, 20 August 2017

Cheese and Corn Chowder

Cheese and Corn Chowder

Chowders are generally thick soup that have been prepared with a roux and thinned down with stock, broth, milk or cream.  Corn often being a common ingredient. Often seafood, preferably the shelled variety is added to a chowder. Served with salted crackers or bread rolls and butter it is a meal in itself.

Having had a delicious cheese soup with corn the other day, I decided to come home and make my own. Here I share my version of a chowder; it is a cheese base that has been lightened with chicken broth and thinned down with whole milk. 
It is smooth and silky and the roasted corn kernels give it that extra pop of sweetness balancing out the hint of heat from the red pepper and mustard added to the soup.

Its perfect to use up left over cheese and corn if you wish.

Serves 6 to 8 persons

1 tbsp mustard powder
1 cup finely chopped onion
2 cloves of garlic, finely chopped
Either or12 pickled peppewdew peppers/ 1 tsp paprika/  2 fresh red chillie finely chopped
4 cups chicken broth
1 cup milk
1 cup cream
454 gm/ 1 lb cheese

kernels of 3 roasted corn cobs or 1 can/tin corn kernels

In a large stock pot melt 2 tbsps salted butter, add the 2 tbsp flour 1 tsp salt and  mustard to make a roux. Add 4 cups of chicken stock and mix well until it is all smooth. Add one cup of diced onions, preferably sauteed lightly, 2 cloves of garlic. Add your choice of heat; pickled peppedew peppers, fresh red chillies or a tsp of paprika.
Allow it to simmer for atleast an hour. With an immersion blender smooth the liquid. 
Optional If you wish to strain it through a seive for a silky finish do it now.

Once it is all seived and  ready to continue, on a low flame start adding your cheese. Allow it to melt slowly and then add the milk and cream, Gently stir until it comes to a tepid warmth.
Add corn kernels of 3 fresh cobs that have been roasted. Alternately dry roast a can/tin of corn that has been drained well. 
Allow to simmer for 15 minutes just before serving.

Add more milk or cream to thin the chowder to desired consistency.
Taste for salt.
Serve warm with a corn muffin or corn bread with butter.

A roasted corn on the cob


The smoothness and the colour of the chowder will depend on the cheese you add to this dish. Try to use a variety non-grainy cheese like velveeta with a dash of strong cheese like gruyere or comte` to keep it creamy and cheesy. Dark cheddar and jalapeno cheese adds to the colour and flavour of this chowder. 

Using half and half instead of a combination of milk and cream is also an option.

Using only whole milk is another option

Add more milk or cream to thin the chowder to desired consistency.

For recipes from the Parsi Food repertoire click The Art of Parsi Cooking;reviving an ancient cuisine.

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