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.