Corn and Celery Chowder ( Soups and Salads Recipe )

by Tarla Dalal

Corn and Celery Chowder a thick soup has white stock as the base and has a mild tart flavour of celery.

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A classic english soup that will warm your senses! the word ‘chowder’ essentially originates from new england and refers to the way in which fishermen threw their catch and other ingredients into a large pot that cooked until a hearty broth was ready. Today chowder is an extremely popular soup in the united states and is experimented with extensively. In this vegetarian version, we’ve included corn, celery and an assortment of vegetables and simmered it in a creamy white base for a delicious flavour.

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Preparation Time: 25 mins
Cooking Time: 40 mins
Makes 6 servings
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Ingredients

For The White Stock (makes Approx. 3 Cups)
1/3 cup chopped bottle gourd (doodhi / lauki)
1/3 cup roughly chopped potatoes
1/3 cup roughly chopped onions
A small piece of cabbage

Other Ingredients
1 tbsp butter
1/4 cup chopped onions
2 tbsp chopped celery (ajmoda)
2 tbsp plain flour (maida)
1 cup milk
3/4 cup cooked sweet corn kernels (makai ke dane)
salt and freshly ground black pepper powder to taste
nutmeg (jaiphal) powder to taste

For The Garnish
1 tbsp chopped celery (ajmoda)
2 tbsp tomato cubes (optional)
2 tsp grated processed cheese

Method
For the white stock

Combine all the vegetables along with 4 cups of water in a deep pan and boil till it reduces to ¾ of its quantity. Keep aside to cool.
Blend in a mixer till smooth and strain using a stariner. Use as required.

How to proceed

Heat the butter in a deep pan, add the onions and celery and sauté on a medium flame till the onions are transparent.
Add the flour and cook on a slow flame for 30 seconds, while stirring continuously.
Add the white stock and milk and simmer for 5 minutes, while stirring continuously.
Add the corn, salt, pepper and nutmeg powder, mix well and simmer for another 10 minutes.
Serve hot garnished with celery, tomatoes and cheese.

RECIPE SOURCE : Soups & Salads- New Edition