Corn Chowder Soup, typical thick American soup, made more interesting by the pleasant tang of celery.
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Corn Chowder Soup
A typical thick American soup, made more interesting by the pleasant tang of celery... this is a food lover's delight.
Preparation Time: 5 minutes. Cooking Time: 8 minutes. Serves 2.
1 cup boiled sweet corn kernels (makai ke dane)
1 tbsp butter
¼ cup finely chopped onions
2 tbsp finely chopped celery (ajmoda)
2 tbsp cornflour
½ cup milk
Nutmeg (jaiphal) powder to taste
Salt to taste
1. Combine the corn with 1 cup of water and blend in a mixer to a coarse mixture. Keep aside.
2. Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
3. Add the celery and sauté on a medium flame for 1 minute.
4. Add the corn mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
5. Meanwhile, combine the cornflour, ¾ cup of water and milk and mix well till no lumps remain.
6. Add the cornflour-milk-water mixture and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously..
7. Add the nutmeg powder, mix well and cook on a medium flame for 1 minute.
Serve hot.
22 авг 2024
