Summer Corn Chowder

For this week BM#57 we were given a choice to choose from this site Food 52 Weekly Contest. This soup is yummy, I, have made it vegetarian with some minor changes, it tasted yum and creamy.

Recipe Source here
Serves 2

Ingredients
2 Ears of Corn
1 Small Onion
1 Green chilly - finely chopped
1 Jalapeno pepper - seeded and finely chopped
1 Small Celery stem - finely chopped
1 Tomato - peeled, seeded and finely chopped
1 Large Potato - peeled and cubed
1/4 Teaspoon Salt
A pinch all spice powder
A Pinch of sugar

1 Bay leaf
1 Tablespoon Cream - at room temperature
1/4 Cup Milk
Freshly ground black pepper
Chopped parsley, for garnish

1 Tablespoon Olive oil

Method

Remove the kernels from the corn. Take the kernels of one corn, place it in the blender with 1/4 cup water and grind to paste. Strain the paste and keep aside the milk.

In a large saucepan, add the oil when slightly heated add the onion and cook over moderate heat until golden, 4 to 5 minutes. Add the green chilly, jalapeno and celery and cook until slightly softened, about 2 minutes. Add the tomato, potato, salt, all spice, sugar, bay leaf, the reserved corn kernels and the milk, stir well. Cook over moderate heat until mixture begins to sizzle.

Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 30 to 35 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls and garnish with parsley. Serve hot and enjoy.