Chowder according to Wiki, is typically a sea food or vegetable stew. The richness to the chowder is primarily due to the addition of cream and/or milk. But in the case of Corn Chowder, the thickness is imparted by potatoes and corn itself.
Since I was intrigued by the recipe which I found here, I decided I should adapt the recipe to suit my taste. Here is the finished product for Day 2 Week 3 of BM #26, which was very hearty for a rainy evening!
Olive Oil 1 Tbsp
Garlic 2 cloves
Onions, finely chopped 1/2 cup
Carrots, cubed 3/4 cup
Potatoes, cubed 3/4 cup
Celery, finely chopped 2 Tbsp
Corn, fresh or frozen 1 1/2 cups
Vegetable Broth or water 3-4 cups (adjust as per consistency)
Salt as needed
Pepper as needed
Thyme, dried 1/4 tsp
Rosemary, dried 1/4 tsp
Cilantro (Or Parsley) for garnish
Lime juice as needed
Method Of Preparation -
In a deep heavy bottomed pan, heat olive oil and saute the grated/minced garlic for a few seconds and saute the onions until they are golden brown in color.
Add the remaining vegetables (carrots, potatoes, corn and celery) and a cup of water. Let the vegetables cook until tender.
Scoop out half of the vegetables and puree them. Pour the pureed vegetable into the pot adding all the spices and herbs (salt, pepper, thyme and rosemary).
Pour in the vegetable stock and let the soup simmer for about 10 minutes.
Remove from heat and squeeze in the lime juice and garnish with chopped cilantro.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
Sending this bowl of soup to Priya's event 'Healthy Me and Healthy Us'.
Preparation Time 30 min
Makes 3-4 servings