Vegetarian Soup Recipes – Corn Chowder
Chowder is basically a thick soup, measures to the constituency of a gravy, but similar to a stew.
There are disputes to the exact origin of this recipe. Some trace it to the French word ‘chaudiere’ meaning cauldron. While the English, claim it was born from the word ‘jowter’ an Old English term referring to a fish peddler.
Despite the arguments a simple dish of chowder, in the past was considered a ‘poor man’s food’.
Traditional chowder is made from clear stock, mixed with heavy cream and cornstarch, for thickness. In the United States, this type of chowder is often referred as “New England” style. Corn chowder is typically made this way.
Ingredients:
1 tbsp – Butter
450 gms – Boiled corns
1 No – Onion medium finely chopped
1/2 No – Green pepper finely chopped
1/2 No – Red pepper finely chopped
1 tbsp – Whole wheat flour
2 No – Potato medium parboiled
1 1/4 cup – Milk
1 cup – Light vegetable stock
1/2 tsp – Pepper
3/4 cup – Fresh cream beaten
1/4 cup – Cheese
1 tsp – Salt
Stock
1 No – Onion
1 No – Turnip
1 No – Celery stalk
1/4 cup White pumpkin
5 No – Mushroom
1 tsp – Parlsey chopped
1 tsp – Thyme chopped
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Method:
For a light stock combine the vegetables in a large stock and cook till the vegetables go tender.
Strain and press the vegetables for any additional liquid and use.
Heat butter in a pan over medium flame and add onions and pepper. Cook for 5-7 mins.
Remove the pan from fire and add flour. Set aside.
Put the potatoes, corns, stock and milk in a sauce pan and place over moderate heat.
Bring the mixture to a boil stirring occasionally.
Pour a little of this liquid into the pepper mixture and cook to form a thick liquid.
Then stir this into the potato mixture.
Cover the pan and simmer and cook for 15-20 mins.
Add the seasonings, cream and blend thoroughly.
Heat for a few minutes and serve.
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