Chowder is a variety of soups,generally enriched with porkfat and thickened with flour or crackers/biscuits and milk.In vegetarian versions,potatoes are used instead off meat.Corn chowder is a thick soup filled with corn kernels.Chowder got its name from the french word 'Chaudron' or pot in which it was cooked.I got a simple recipe from Martha Stewart Site for the corn chowder,which I improvised adding corn stock again from the same site.
Corn Kernels : 1.5 + 0.5 cups
Potato: 1 medium
Carrot: 1 small
Spring Onion: 1
Butter: 1-2 tbsp
Milk: 1/4 cup+
Corn/Veg/Chicken Stock: 1/2 cup+
Spices: as per taste
First prepare the corn stock if using it.You can also go for other stocks or water.I went for corn stock.Chop the potato and carrot into small cubes.Also chop the spring onion/scallion and keep the white and green part separately.
Corn Stock: In a small sauce pan,add 1/2 cup of corns and three times the water.Boil and let it simmer for 20 minutes.Then strain the stock and discard the cobs,obtaining around 1/2 cup or more of water which is corn stock.Another variation is after simmering for 20 minutes,let it cool a bit,then blend it and strain it.I did the first way which was easier.
Melt butter in a pan,add carrot,white part of the scallion,spices and little salt and saute for 2-3 minutes,till the raw smell disappears.Add the potato,corn kernels,stock,milk.Bring to boil and then let it simmer for 15-20 minutes,till potato is tender.Add the green part of the scallion and adjust the salt and pepper and simmer for few more minutes.
Serve hot with choice of accompaniments or as such.
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