Sunday, November 22, 2020

Corn Chowder

This is a very basic corn chowder recipe I got a long time ago. Of course, the measurements are for only a couple bowls of soup, and I tend to cook not just for several people, but for several people wanting several helpings. The original recipe called for green pepper, but I found it gave the soup a rather unappetizing grey tinge. The red peppers work much better.

Corn Chowder

1 potato, peeled & diced
1 medium onion, diced
1 red pepper, diced
2 tbsp butter
2 tbsp unbleached flour
2 c. fresh or frozen corn
3 c. lowfat milk
1 tsp. salt
1/2 tsp ground black pepper

1) in a large pot over medium heat, saute the potato, onion and red pepper in the butter until the onion is soft, about 6-8 mins.

2) add the flour and mix well. then add the corn, milk, salt, and black pepper, stirring thoroughly.

3) turn the heat to low and simmer for about 20 mins, stirring occasionally, until the veggies are tender and the chowder has thickened (do not let it boil). Using a stick blender, blend the soup to the consistency you want - longer for a smooth soup, less time for chunks.

Asian Chicken and Corn Soup

 I originally found the recipe on the Dumpling Sisters page, but needed to scale it up for a family.

First, I poach a whole chicken in a few inches of water. Once it's cooked, I remove it from the pot to cool, but keep the poaching liquid for added flavor. Once it's cooled, I shred the chicken.

I can't get creamed corn where I live, so I put approximately 500 grams of thawed frozen corn into a blender and add a couple cup of water. Once it's been blitzed, I add it to the pot of poaching liquid. Since frozen bags of corn comes in 800 gram bags, I add the remaining whole corn to the pot as well.

2 liters of water, shredded chicken, a few chopped scallions, a healthy splash of soy sauce, salt, black pepper, and a drizzle of toasted sesame oil go into the pot as well.

Once it comes to a boil, I stir in a steady stream of raw egg (3 eggs mixed with 1/3 cup water).

I let it simmer for 30 minutes, and then it's ready to eat.