4823 Corn-Chowder-Soup

Corn Chowder Soup

Corn Chowder Soup

Made from corn, celery, assorted and creamy white base, this classic English soup will definitely keep you warm this monsoon!



Preparation Time: 25 minutes

Cooking Time: 40 minutes

Makes: 6 servings



Ingredients



Chopped Bottle Gourd (Dudhi/Lauki)- 1/3 cup

Roughly-Chopped Potatoes- 1/3 cup

Roughly-Chopped Onions- 1/3 cup

Cabbage- A small piece



Other Ingredients



Butter- 1 tbsp

Chopped Onions- ¼ cup

Chopped Celery ( Ajmoda)- 2 tbsp

Refined Flour (Maida)- 2 tbsp

Milk- 1 cup

Sweet Corn Kernels ( Makai Ke Dane)- ¾ cup

Salt and Freshly-Ground Pepper- To taste

Nutmeg Powder (Jaifal)- To taste



To Garnish



Chopped Celery- 1 tbsp

Diced Tomato- 2 tbsp (optional)

Grated, Processed Cheese- 2 tsp



Method:



For the White Base Stock



• Take 4 cups of water in a deep pan, add all the vegetables, and boil till it reduces to ¾ of its quantity. Keep aside to cool.



• Blend the mixture in a blender until smooth, strain it, and keep aside. You can use it as and when required.



For the Soup



• Heat the butter in a nonstick pan, add onions and celery and stir on a medium flame till the onions turn translucent.



• Add the maida and cook on low flame for 30 seconds, while stiring continuously.



• Add the white base stock, milk, and simmer for 5 to 10 minutes, while stirring continuously.



• Add the sweet corn kernels, salt, pepper and nutmeg powder, stir well and simmer for another 10 minutes.



• Garnish with celery, tomatoes, and cheese and serve hot.


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