Corn Chowder Soup

Winter is now playing hide and seek. It will be gone before we realize. Make this amazing corn chowder soup before winter bids a complete adieu.

I make Corn chowder soup a few times during winters but somehow never got down to blogging it.

It's a sumptuous soup which I enjoy piping hot with a tsp of chili oil and bread by the side.

I have used frozen corn. Thaw it before you measure a cup. You can also use fresh corn if it's available. In that case microwave it for 2 minutes.

Generally roux is used in corn chowder soup but I never felt the need to use it. If you want to use it then add a tbsp of flour after sautéing bell peppers and Zucchini. Saute for a minute and then proceed as per the recipe.

Ingredients

Butter 1 tsp EVOO 1 tsp Jalapeños 1/2 chopped Potato cubed 1 Corn grated 3/4 cup grated Corn 1/2 cup Garlic 1 tsp Thyme 1 tsp

Onion 1/4 cup chopped Carrot 1 chopped Celery 1 stick ( small ) chopped Pepper & zucchini 1 cup chopped Milk 1/2+1/2 cup Salt to taste Water 1 1/2 cup

Method :

• Blend 1/2 cup corn with half cup milk in a blender.

• Heat a pan. Add butter and EVOO.

• Tip in garlic, onion and celery.

• Cook until celery softens slightly.

• Add potato and carrot. Fry for a couple of minutes.

• Now add bell pepper, zucchini .

• Give it a quick stir. Cook for 2 minutes.

• Add jalapeño and thyme, grated corn and blended corn.

• Add remaining milk, water, salt and simmer it for 10 minutes.

• Adjust the thickness of the soup as per your liking.

• If you like it spicy, add a dash of chilly oil.

• Serve hot with bread.