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.

Cucumber Plum Salad

In this heat and humidity salads are God send. I made a quick salad today with Cucumber, carrot and plum with some seeds, nuts and raisins. 

Raisins are my new found love in salads. 

I like the way they cut the tartness of the dressing. 

Ingredients

Cucumber.          1 very small

Carrot.                1 very small

Plum.                  1

Baby spinach      8-10 leaves

Raisins.               1 tbsp

Sesame seeds      1 tsp

Walnuts               1 tbsp 

Dressing

EVOO.                1 tsp

Lemon juice        1 tsp

Pepper pd.           1/8 tsp

Salt                      1/2 tsp

Mint leaves          2 

Method

Wash and peel carrot and Cucumber.

Chop cucumber into very small cubes.

Using a peeler peel thick strips of carrot. Now cut them into small pieces.

Cut plum also into small pieces. 

Mix Cucumber, carrot, Plum and raisins and keep it in the fridge. 

The juices from the salad will help the raisins to plump up.

Roast walnuts and Sesame seeds.

Wash baby spinach and pat dry.

Mix the dressing ingredients with a whisk . 

To plate: 

Arrange baby spinach. 

Arrange the Cucumber mix on top.

Pour the dressing and toss lightly.  Sprinkle walnuts and Sesame seeds. 

Garnish with mint leaves and serve immediately.