Corn Chowder Soup ( Quick Soup )
by Tarla Dalal
27 Jul 2008
This recipe has been viewed 32097 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.
Corn Chowder Soup ( Quick Soup ) recipe - How to make Corn Chowder Soup ( Quick Soup )
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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
- Combine the corn with 1 cup of water and blend in a mixer to a coarse mixture. Keep aside.
- 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.
- Add the celery and sauté on a medium flame for 1 minute.
- Add the corn-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the cornflour-water mixture, milk and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Add the nutmeg powder, mix well and cook on a medium flame for 1 minute.
- Serve hot.
Corn Chowder Soup Video by Tarla Dalal
Nutrient values per serving
| Energy | 152 cal |
| Protein | 4 g |
| Carbohydrates | 21 g |
| Fiber | 2.2 g |
| Fat | 5.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 230.7 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 3.4 mg |
| Folic Acid | 36 mcg |
| Calcium | 108.9 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 42.7 mg |
| Potassium | 143.8 mg |
| Zinc | 0.4 mg |
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