Rainbowyoga's Blog

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Corn Chowder June 13, 2011

Filed under: Vegetarian Recipes — rainbowyoga @ 7:10 am

Freshly harvested corn is so sweet to taste, so use corn

that is as fresh as possible — it loses its sweetness even in one day!

What You Need

4 servings

Fresh corn on the cob · 2 (Or 1 can of corn 1½ cups)

Potato · 1 (1½ cups when diced)

Leak · 1

Onion · 1/2

Vegetable stock/broth* · 300ml

Oil · 1 tbsp

Thyme (Dried) · 1/2 tsp

Bay leaf · 1

Cream (Or milk) · 80ml

Salt, pepper

Tabasco (Optional)

Parsley (Finely chopped)

 

What You Do

1) Scrape the corn from the cobs with a knife. Blend half the corn till creamy.

2) Peel and dice the potato. Finely chop the leak and onion.

3) In a pot, heat the oil and sauté the leak and onion over a low heat for 15 minutes.

4) Add the vegetable broth, potato, thyme and bay leaf. Over a high heat, bring to the boil. Turn down the heat and cook for 30 minutes, till the potato is soft.

5) Add the corn — both creamed and grains. Add the cream and cook for 5 minutes.

6) Season with salt, pepper and Tabasco (optional). Garnish with chopped parsley and serve.

*The vegetable stock/broth can be fresh, or use commercially available stock cubes. Dilute with hot water accordingly.

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