KCB 3.4: Corn Chowder
Corn Chowder
Select corn with fresh, dark-green husks and plump yellow kernels. Boil the corn in unsalted water for exactly 8 minutes, as excessive cooking toughens the corn
• PREPARATION & COOKING TIME: 30-40 minutes
• YIELD: Enough for 6 persons
• YIELD: Enough for 6 persons
• 6 cups (1 1/2 litres) Root Vegetable Stock or water
• 2 medium potatoes, peeled and cut into tiny 1/2 cm (1/4-inch) cubes
• 1 bay leaf
• 2 cups (500 ml) cooked corn kernels (about 3 medium ears of corn)
• 50 g (1 3/4 ounces) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) black pepper
• 1/4 teaspoon (1 ml) nutmeg
• 2 tablespoons (40 ml) plain flour
• 1 teaspoon (5 ml) salt, or as desired
• 1/2 cup (125 ml) sour cream
• 2 tablespoons (40 ml) chopped fresh parsley
• 2 medium potatoes, peeled and cut into tiny 1/2 cm (1/4-inch) cubes
• 1 bay leaf
• 2 cups (500 ml) cooked corn kernels (about 3 medium ears of corn)
• 50 g (1 3/4 ounces) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) black pepper
• 1/4 teaspoon (1 ml) nutmeg
• 2 tablespoons (40 ml) plain flour
• 1 teaspoon (5 ml) salt, or as desired
• 1/2 cup (125 ml) sour cream
• 2 tablespoons (40 ml) chopped fresh parsley
1. Boil the stock or water over high heat in a heavy 4-litre/quart saucepan. Add the potatoes and bay leaf. Reduce the heat to moderate and semi-cook the potatoes.
2. Whilst the potatoes are cooking, coarsely mince the cooked corn kernels in a food processor or blender until they are half-pureed. Add the pureed corn to the nearly cooked potatoes and simmer for 5 minutes. Remove the saucepan from the heat and transfer the mixture into a bowl. Cover and keep hot.
3. Rinse the saucepan, add the butter and melt over moderate heat. Add the asafoetida, pepper, nutmeg, and the flour. Cook the flour in the butter until it darkens a shade or two. Add the potato-and-corn mixture into the butter and flour whilst stirring with a whisk.
4. Bring the soup to a boil over moderate heat. Remove the saucepan from the heat and add the salt, sour cream, and parsley. Serve in prewarmed soup bowls with a spoonful of sour cream and garnish with fresh parsley.
|
Link to this page: https://prabhupadabooks.com/gvd/3/kcb-3-4-corn-chowder
|