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Pumpkin and Corn Chowder
Main Ingredients | Yellow pumpkin, Corn kernels |
Cuisine | British |
Course | Soups |
Prep Time | 5-10 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- ½ medium yellow pumpkin, peeled and cut into small cubes
- ¼ cup boiled corn kernels
- 2 tbsps oil
- 1 medium onion, sliced
- 2 medium potatoes, peeled and cut into small cubes
- Salt to taste
- 3 cups vegetable stock
- 2 tbsps refined flour (maida)
- 2 tbsps butter
- Crushed black peppercorns to taste + for sprinkling
- ½ cup milk
Method
- Heat oil in a non-stick pan, add onion and sauté till translucent.
- Add pumpkin, potatoes, salt and vegetable stock and mix well. Cover and cook till the vegetables are done.
- Mix refined flour with butter in a bowl. Knead into a soft dough. Roughly divide the dough into equal balls. Place them on a plate and chill in the refrigerator.
- Add corn kernels and chilled dough balls to the pan and mix well. Add crushed peppercorns and mix well. Add milk and mix well. Cook till the chowder thickens.
- Transfer the chowder into a serving bowl, sprinkle crushed peppercorns and serve piping hot.
Nutrition Info
Calories | 1019 |
Carbohydrates | 103.1 |
Protein | 18.2 |
Fat | 59.5 |
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