Chowder

 

INGREDIENTS

1 .5 cup Corn kernels

1 cup Broccoli florets

1 cup Heavy whipping cream or Half and Half

For vegan use soy milk or coconut milk. Add coconut cream for a thick consistency.

1 teaspoon sugar

1/2 lemon juice

1 tsp Ginger extract (Grate ginger and extract the juice) or ginger powder

Salt and pepper

1 Green Chilli/Paste (Optional)

INSTRUCTIONS

Take one cup of corn kernels and blend them in a mixer grinder. Safe the rest half-cup whole.

Take broccoli florets and cut the extra stem part to blend in the mixer jar. Make a paste of both corn and broccoli stem.

In a pot add the corn and broccoli stem and add water to it. 1 cup of paste to 3 cups of water.

Boil the stew. Keep stirring to avoid curdling. Bring it to a boil.

Then add 1 cup of heavy cream to it. keep stirring and again bring to a boil.

Vegans can use soy milk or coconut milk instead of heavy whipping cream.

Now add the remaining whole corn kernels and broccoli florets to it.

Add sugar, ginger powder, salt, and squeeze 1/2 lemon juice to it. We like a little spice so I added a piece of green chili to it while boiling and removed it while serving.

Boil the chowder until nice thick and creamy. You may add 1/2 cup of parmesan cheese to it if you like.

The chowder is ready after boiling it for at least 10 minutes and stirring it frequently.

Season it with pepper and serve.

NOTES

Corn can be fresh or frozen.

Broccoli stem gives the richness and creamy texture of the cheese and hence I didn't use any. But you may add cheese if you like.

Heavy whipping cream works best. You can also use Half and half.

You may add some diced carrots if you want.

Vegans can replace heavy whipping cream with soy milk or coconut milk. Skip cheese then.