CREAMY CORN CHOWDER

This dish is perfect for those winter dinners where no one wants to get out of their cozy bed. Corn chowder is an ideal dish to keep you warm in cold weather. It takes only a few ingredients to make this thick, creamy, luscious dish.

Fresh corn is the best, whereas tinned corn also yields good results. I like to bite into the sweet corn kernels, therefore I keep the texture of corn chowder a little coarse. If you prefer, you may give it a good churn in a mixer to get a fine paste.

This is a basic recipe which can be altered according to your liking by adding a few chicken pieces or by garnishing it with small bits of fried bacon. More vegetables like cauliflower, broccoli or beans can also be added.

Recipe for Corn chowder

Ingredients for Corn chowder

• 1 cup corn kernels
• ½ cup potato (diced into small cubes)
• ½ cup carrot (diced into small cubes)
• 2 cups milk
• 1 tbsp whole wheat flour
• ½ tbsp butter
• ½ tbsp olive oil
• ¼ cup onion (finely chopped)
• ¼ tsp dried rosemary
• I cube of vegetable stock (optional)
• Salt and pepper to taste

How to make

Dissolve vegetable stock cube in one cup of warm water.

Melt butter with oil in a pan. Add finely chopped onions. Sauté till translucent.

Add dried rosemary. Mix well.

Add whole wheat flour. Sauté for a minute.

Add milk, vegetable stock (optional), potato and carrot. Bring it to boil. Simmer for 6 to 7 minutes or until the potatoes and carrots are done.

Put half cup of corn kernels in a mixer jar and give it a pulse to get a coarse paste of corn.

Add this corn to the simmering milk. Also add the whole corn kernels.

Simmer for another 5 minutes. Stir after every one minute. Season with salt and pepper.

Serve piping hot corn chowder.