Vegetable - Corn Chowder

 

Chowder served with Potato-Cheese Bread

I had prepared chowder earlier many times and wasn't completely satisfied with the end product. When I chose to go with "Soups and Salads" as part of the BM#26 theme this week, I thought of giving it another try. A chowder recipe from a cookbook I own, named "Vegetarian" seemed very appealing because of the broccoli - cheese addition, which my family truly enjoys. And so I tried and was happy with the result though I substituted the whole milk and cream with fat free version. A rich and creamy bowl of indulgence, perfect for the winter days.

Ingredients: (3 servings)
1 Tbsp oil
1 garlic clove crushed
1 small onion, diced
1 small potato, diced
1/2 red bell pepper, diced
1/4 - 1/2 cup broccoli florets
3/4 cup sweet corn (I used frozen. If using canned, drain before using.)
1-2 Tbsp wheat flour / all purpose flour
1/2 cup fat free milk
1/2 cup vegetable stock (I used a bouillon cube and added water to the preferred consistency.)
4 - 6 Tbsp grated cheddar cheese
Salt and pepper to taste

Method:
* Heat the oil in a pan and saute garlic, onion, bell pepper and potato for 2 -3 minutes. 
* Next stir in the flour and continue to cook for about 30 seconds. 
* Stir in the stock and the milk. 
* Adjust the chowder to desired consistency by adding extra milk / water as needed
* Add the broccoli and corn, reduce heat and simmer until the veggies are tender.
* Stir in 1/4 cup cheese until it melts.
* Add the seasonings, spoon into bowls and garnish with the remaining cheese. 

This is my Day 1 post of Blogging Marathon #26, under the theme "Soups and Salads". Check what other marathoners are cooking during this BM#26.

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