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Corn Chowder Soup ( Quick Soup )


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Corn Chowder Soup, a thick creamy soup made with corn and milk and flavoured with celery.


Added to 36 cookbooks   This recipe has been viewed 32082 times

A foodie’s delight, the Corn Chowder Soup is also quick and easy to make. It is a typical American thick soup made of boiled sweet corn and sautéed onions, enhanced by the pleasant tang of celery and aromatic nutmeg. The use of milk makes this wholesome soup all the more satiating.

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Corn Chowder Soup ( Quick Soup ) recipe - How to make Corn Chowder Soup ( Quick Soup )

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients
1 cup boiled sweet corn kernels (makai ke dane)
1 tbsp butter
1/4 cup finely chopped onions
2 tbsp finely chopped celery (ajmoda)
2 tbsp cornflour dissolved in 1 cup of water
1/2 cup milk
salt to taste
1/4 tsp nutmeg (jaiphal) powder
Method
    Method
  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 or till the onions turn translucent.
  3. Add the celery and sauté on a medium flame for 1 minute.
  4. Add the corn-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Add the cornflour-water mixture, milk and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  6. Add the nutmeg powder, mix well and cook on a medium flame for 1 minute.
  7. Serve hot.

Corn Chowder Soup Video by Tarla Dalal

Accompaniments

American Sweet Corn Salad 
Avocado Grapefruit and Strawberry Salad 
Avocado Salad ( Recipe for Shiny Hair) 
Banana and Cucumber Salad 

Nutrient values per serving
Energy152 cal
Protein4 g
Carbohydrates21 g
Fiber2.2 g
Fat5.8 g
Cholesterol0 mg
Vitamin A230.7 mcg
Vitamin B10.2 mg
Vitamin B20.2 mg
Vitamin B31.1 mg
Vitamin C3.4 mg
Folic Acid36 mcg
Calcium108.9 mg
Iron1.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium42.7 mg
Potassium143.8 mg
Zinc0.4 mg

RECIPE SOURCE : CornBuy this cookbook
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