Here is another hearty soup with lots of veggies....very comforting and heart warming soup.
To say...I might be little partial to chowder, a creamy and cheesy base....I think I love a lot. Chowders usually have potato in it and added flour thickness. But you can get a variety of chowders like clam chowder, corn chowder, meat ball chowder etc.,.
But here is a very yummy vegetarian chowder with lots of veggies.
I think I can really live on this during winter....its truly yummy!...and home made is very very tasty!
So for the 3rd day of the Blogging Marathon, here is Vegetable and Corn Chowder.
Jump on here to see what the rest of the Marathoners are cooking up!
Please be sure to check the Note below for additional comments about this soup.
Makes 2 servings
1 tbsp vegetable oil or olive oil
1/2 red onion, chopped small
1/2 red bell pepper, chopped small
2 garlic cloves, chopped tiny
1 small potato, chopped into small bite sized pieces
1 tbsp All purpose flour or maida
1/2 cup milk
1- 1/2 cup water or vegetable stock (add as required to bring it to required consistency)
1/2 cup broccoli florets, broken in small bites
1/2 can creamed corn or regular canned corn, or fresh corn or frozen corn (see note)
3 tbsp cheddar cheese (you can use white or yellow, depending on the color changes, I used yellow)
salt and pepper to taste***(see note)
some grated cheddar cheese for garnish
Heat oil in large pan or pot.
Add the chopped onion, garlic, bell pepper and potato. Add a bit of salt and pepper. Cook for about 2-3 minutes.
Whisk in the flour and cook for another 30 sec.
Stir in the milk or water or vegetable stock. Cook stirring continuously for another 30 sec to a minute.
Add the broccoli and corn.
Bring the soup to a boil stirring constantly and then reduce heat to a simmer to about 15-20 minutes, until the veggies get tender.
Stir in the cheese until it melts.
Check seasoning and more salt and pepper if required.
Serve hot with more grated cheese on the top and tiny broccoli florets.
You can also garnish with chopped coriander leaves or parsley leaves.
Note: Creamed corn makes the soup thick, since it already has added thickening agent.
If using non-creamed corn, like canned or fresh or frozen, you may have to add more all purpose flour to make the soup thicker as you wish.
Chowder is a thick soup and the consistency comes from the added all purpose flour and cheese.
I added water (or vegetable stock) as the soup got thickened to bring it to the right consistency.
***Adding salt: take care while adding salt since, cos cheese is slightly salty and this can make the salt very salty....you can add required salt while eating the soup....
Sending this to Srivalli's Soups and Salad Mela.