Slightly Spicy Corn Chowder
by whittie
19 Jul 2011
This recipe has been viewed 3114 times
The cream in this corn chowder is a nice contrast to the slight spiciness.
Slightly Spicy Corn Chowder recipe - How to make Slightly Spicy Corn Chowder
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
1/4 cup olive oil
5 tbsp unsalted butter
6 cups chopped onions
1 jalapeno pepper seeded and chopped
1/2 tsp red pepper flakes
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
2 tsp salt
1 tsp freshly ground black peppercorns (kalimirch)
1/3 cup flour
6 1/2 cups peeled and diced potatoes
10 cups frozen sweet corn kernels (makai ke dane)
12 cups vegetable broth
1 cup fresh cream
1/2 pound grated cheddar cheese
Method
- Method
- Melt the butter and olive oil in a large, heavy pot on a medium flame.
- Add the onions and cook for 12 minutes, or until the onions are translucent.
- Stir in the red pepper flakes, turmeric powder, cumin seeds, salt, pepper, flour, and chopped jalapeno pepper, and cook for 4 minutes.
- Add the vegetable broth and potatoes. Bring the mixture to a boil. Simmer the mixture uncovered for 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add the corn, cream, and cheese. Cook for another 4 minutes. Serve hot with extra grated cheese on top, if desired.
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