Servings : Serves 4-6
Corn chowder is a type of thick cream-based hearty soup that is extremely filling and highly satisfying. It is especially enjoyable in cold weather but works beautifully as a satisfying summer lunch too when fresh corn is widely accessible.
- 2 cups corn (fresh off the cob, frozen or drained from a can)
- 2 tbsp butter
- 1 onion, chopped
- 1/4 tsp garlic paste
- 1-2 green chillies, chopped
- 1/2 tsp cumin powder
- pinch of turmeric powder
- 2 tbsp all purpose flour
- 3 cups whole milk (you can use low fat as well)
- 2 potatoes, peeled and cubed
- 1/2 cup cream
- 1/2 tsp black pepper powder
- salt to taste
- chopped coriander and chilli slices for garnish
If you are using fresh corn, cut the kernels off the cob and blanch them in salted boiling water for about 5 minutes and then drain and set aside. If using frozen corn or from a can, skip this step just make sure the corn is thawed.
Heat the butter in a pan, then add the onions and fry until they soften. Add garlic, chillies, turmeric powder and cumin powder. Then add the flour and stir it in for a few seconds on low heat. Slowly add two and a half cups of the milk while stirring constantly. Then add the potato cubes, turn the heat down to low and allow the potatoes to simmer gently uncovered until cooked, for around 10 minutes.
In the meantime, put half a cup of the corn into a blender, add the remaining half a cup of milk and blend until quite smooth.
Pour this corn-milk purée plus the remaining corn into the pan. Season with salt and pepper. Stir and allow to simmer until the corn is soft, about 10 to 12 minutes.
Add the cream, stir to combine, and return to a simmer making sure to stir regularly for another 3-5 minutes. Taste and season with salt and pepper as needed. Serve garnished with fresh coriander and sliced red chillies for contrast. I like a bit of crushed potato crisps over the chowder and normally squeeze some lime juice into my bowl after serving. So yum!