Winter is near and almost here.. Winter to me means cozy blankets sipping a cup of warm soup and watching old classic movies. Its lazy wintery evening and you really dont feel like cooking dinner but you crave for something warm , hearty and tasty light meal.. Heres what you do....
Make yourself a large bowl of CHOWDER.. Whats a chowder???? Well, a simple dish of chowder, in the past considered to be "poor man's food," has a history that is centuries old. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked.
Here is my feeble attempt to make sweet corn chowder, thick soup of creamy rich sweet corn served in a sour dough bread. If you dont find sour dough bread ( which sadly is very difficult to find in India), serve the soup with slices of french loaf.
- 4 sweetcorn cobs
- 4 cups of water
- 4 cloves of garlic
- 4 tbsp of semolina (rava)
- 1 medium onion
- salt n pepper to taste
- Sourdough bread bowls
- Remove corn kernels from cob by running a sharp knife from top to bottom of cob
- For soup stock, place the stripped corn cobs in a medium saucepan with 4 cups of water. Bring to a boil; reduce to simmer and cook cobs for 10 minutes. Remove cobs from pot and strain the liquid.
- Put sweetcorn, onion, garlic and semolina in the food processor and whizz until it's a mush. It's okay if there are still a few whole kernels - a bit of texture is good.
- Put the crushed sweetcorn mixture in large nonstick pan and add the corn stock. Bring it to boil, then turn down the heat and let the chowder simmer, partially covered for 10 minutes.
- A tasty chowder perfect for a cold winter day. If your feeling adventurous buy some small sourdough boules of bread, scoop out the middle and serve the chowder inside the bread bowl. The bread soaks up the chowder that doesn't make it onto your spoon. The bread bowl is delicious and fun to eat!"