Leftover ingredients can be the mother of culinary invention. We’ve had some frozen corn in our freezer for a while, and unlike the stuff in the States, Indian corn tends to be somewhat mature and tough. So today, while looking out the window at the totally out-of-season heavy South India rains this afternoon, I had a brainstorm:
Vegetarian Corn Chowder
- 1 cup chopped white onion
- 1 cup chopped carrot
- 10-12 small garlic bits, chopped (that’s from a small clove; otherwise, just part of a large one)
- Generous sprinkling of paprika
- 1-2 stalks celery, chopped (optional; we didn’t have celery so my 1st go didn’t have it)
Sautee the ingredients above in 3 tbs olive oil until browning.
- 1 tbs vegetable bullion (or 2 cubes)
- 1 liter water, boiling to dissolve bullion
- 2 cups frozen corn
- 2 cups whole milk
- Couple pinches of dried parsley
- Pinch of dill weed
- 1 cup instant potato flakes
- 1 tbs flour
In large soup pot, after the bullion has dissolved, add the corn and bring to a boil. Add sauteed vegetables, milk, parsley, dill. Cover, bring to boil again, then add the potato flakes, whisking briskly to mix well. Cook covered 10-15 minutes, then add the tsp of flour and whisk that in, too. Turn down heat, cover again and simmer for 20 minutes or so, stirring every now and then. Then…
- 2 tbs crumbled feta cheese
- 1/3 cup shredded cheddar/parmesan cheese (same stuff I use on our homemade pizzas)
- 1-2 tbs butter
- Salt & pepper to taste
- Pinch of BaconSalt(tm) (optional)
About 20 minutes before serving, add the cheese (slowly, to avoid clumping) and whisk well. Then add the butter. Salt & pepper to taste. The BaconSalt is just something to add if you happen to have it (we do — it is 100% vegan and kosher).
Continue to simmer covered until time to serve, stirring frequently. Serves 4, and takes only about 90 minutes to prepare from start to finish (including the veggie chopping).
Makes for a thick, hearty corn chowder soup that goes down absolutely wonderfully on cool, rainy evenings. Seriously, for a first time effort based on pure guesswork and a little input from several recipes I found on the Internet (none of which alone really made sense), this was delicious.
We had icy rain with cold wind during last 2 days… Traffic was worst in DC.
This soup would have helped a lot :)
Racer
Stay warm, my friend.
As a follow-up: This recipe scales up easily. I made a double-batch and it turned out great. Also, the celery does indeed make a nice addition.
More notes: The flour is somewhat optional; didn’t put it into the 2nd batch. Also, one can use some cream in addition to the milk for added richness (and artery-clogging fatty goodness…)