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.
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
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.