Corn and Celery Chowder
by Tarla Dalal
A classic English soup that will warm your senses! the word ‘chowder’ essentially originates from new England and refers to the way in which fishermen threw their catch and other ingredients into a large pot that cooked until a hearty broth was ready. Today chowder is an extremely popular soup in the United States and is experimented with extensively.
In this vegetarian version, we’ve included corn, celery and an assortment of vegetables and simmered it in a creamy white base for a delicious flavour.
Serve this hearty soup to stimulate the palate, followed by Starters / Snacks , Salads , Main Course and end on a sweet note with some delicious Desserts
Corn and Celery Chowder recipe - How to make Corn and Celery Chowder
Preparation Time: Cooking Time: Total Time:
Makes 5 servings
For The White Stock (makes 3 Cups)
5 tbsp chopped bottle gourd (doodhi / lauki)
5 tbsp roughly chopped potatoes
5 tbsp roughly chopped onions
1/4 cup roughly chopped cabbage
Other Ingredients
1 tbsp butter
1/4 cup chopped onions
1/4 cup finely chopped celery (ajmoda)
2 tbsp plain flour (maida)
1 cup milk
3/4 cup cooked sweet corn kernels (makai ke dane)
salt and to taste
For The Garnish
1 tbsp chopped celery (ajmoda)
2 tbsp grated processed cheese
For the white stock
- For the white stock
- Combine all the vegetables along with 4 cups of water in a deep pan and boil on a medium flame for 20 minutes. Keep aside to cool.
- Blend in a mixer till smooth and strain using a strainer. Keep aside.
How to proceed
- How to proceed
- Heat the butter in a deep non-stick pan, add the onions and celery and sauté on a medium flame for 2 minutes.
- Add the plain flour, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Add the white stock and milk, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Add the corn, salt and pepper, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Serve hot garnished with celery and cheese.
| Energy | 120 cal |
| Protein | 3.3 g |
| Carbohydrates | 14.7 g |
| Fiber | 1.2 g |
| Fat | 4.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 182.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 10.9 mg |
| Folic Acid | 11 mcg |
| Calcium | 112.1 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 31.1 mg |
| Potassium | 135.2 mg |
| Zinc | 0.3 mg |
Corn and celery chowder.. tasty, great combination of the corn and the celery, makes the soup very flavourful.. and the corn added gives a nice crunch to the soup..Soup garnished with cheese which gave a perfect creamy taste.
This soup is very creamy and just perfect to serve on a cold day with a nice salad..