Sneha's Recipe: Chowder

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz) Cream-Style Corn - Homemade
1 Cup Roasted Shredded Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml). Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings, let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup, Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

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.