I first ate corn chowder in an American restaurant and loved it. In Romania we only eat corn on the cob in the summer - boiled or grilled on the BBQ, sprinkled with salt and butter and served after a meal instead of desert, so for me it was strange to see corn used in actual dishes. But since then I've cooked this chowder many times and it's become a family favorite.
Enjoy!
corn chowder
Ingredients
25g butter
5g sunflower oil
300g corn kernels, fresh or frozen
1 red pepper, finely diced
200g potatoes, peeled and diced
500ml cooking cream, 30% fat
1 tbsp Vegeta
1 tsp mustard powder (substitute with yellow mustard)
100g cream cheese
1 cup water
To serve: roasted corn kernels, roasted peppers, toasted tortilla chips
Method
Sauté the corn in butter and oil, then add the pepper and cook for another minute.
Add the water and when it starts boiling, add potatoes, Vegeta and mustard.
After 10 min pour in the cooking cream and leave to simmer for 2-3 minutes.
At the end, add the cheese and stir well.
Blitz the soup in a blender until it becomes creamy.
Tips & cheats
Keep a few roasted corn kernels to add to the finished soup, for an extra crunch.
Alternatively, sauté a finely diced red bell pepper and garnish the soup with it.
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