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CORN CHOWDER SOUP Recipe | | Soups and Stews Recipe by Tarla Dalal |
| | INGREDIENTS | For White Stalk:
1 teacup white pumkin (lauki) pieces
2 potatoes
2 onions
A small piece of cabbage
For Soup:
1 teacup cooked corn
4 teacups white stock
1 onion, chopped
2 tablespoons chopped celery
2 tablespoons plain flour
2 teacups milk
1 tablespoon butter
Salt, pepper and nutmeg powder to taste
For the garnish:
1 tablespoon chopped celery, lightly blanched
2 tablespoons tomato cubes (optional)
2 teaspoons grated cheese | | METHOD | For White Stalk:
1. Cut all the vegetables into big pieces.
2. Add 6 cups of water and cook in a pressure cooker.
3. When cooked, blend in a blender and pass through a sieve.
How To Proceed:
1. Heat the butter in a pan, add the onion and celery and saute till the onions are transparent.
2. Stir in the flour and remove from the heat. Add the stock and milk gradually.
3. Return to the heat and simmer gently for 5 minutes.
4. Add the corn, salt, pepper and nutmeg powder and simmer for another 10 minutes.
5. Serve hot, garnished with the blanched celery, tomato cubes and grated cheese. |
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