Monday - Friday
8am - 6pm
(central time)
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Corn Chowder
Makes 4-6 servings
Ingredients:
- 1 potato
- 1/4 cup Ghee or butter
- pinch of hing (optional)
- carrot, thinly sliced
- 1 stalk celery, sliced
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. dried basil leaves
- 1/8 tsp. rosemary leaves, dried or fresh
- 2 Tbsp minced fresh parsley
- 2 large tomatoes, chopped
- 1/4 cup flour
- 3 1/2 cups nondairy milk
- 2 1/2 cups corn kernels
- 1/2 tsp. paprika
- salt and black pepper
Directions:
- Boil the potato until tender. Drain. When cool enough to handle, peel and cut into chunks.
- While the potato cooks, melt 1 Tbsp ghee or butter in a skillet. Sauté the hing, carrot, celery, herbs, and parsley on a low heat for 5 minutes, stirring frequently.
- Add the tomatoes and cook until the vegetables are tender, about 5 minutes or more.
- Melt the remaining 3 Tbsp of ghee or butter in a 2-quart saucepan. Add the flour and cook for 1 minute on a low heat, stirring constantly with a whisk. Slowly add the nondairy milk. Beat with the whisk to remove any lumps.
- Add the sautéed vegetables, potato, corn and paprika. Simmer until the corn is tender, and the soup is thickened, about 3-4 minutes. Season to taste with salt and pepper.
Recipe is reprinted with permission from Heaven's Banquet, by Miriam Kasin Hospodar, April, 1999.
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