Ingredients
- CHOWDER, A NEW ENGLAND CLASSIC IS GENERALLY NON-VEGETARIAN. I EXPERIMENTED A WHILE TO MAKE ONE THATS ENTIRELY VEGETARIAN BUT HAS DEPTH AND PUNCH.
- I USE SOME UNUSUAL INGREDIENTS BUT THEY COME TOGETHER WELL.
- SERVES 4-5
- 1.5 CUPS SHELLED YELLOW CORN
- 1/2 CUP SHELLED YELLOW CORN COARSELY CHOPPED
- 1 RED BELL PEPPER DICED
- 1/2 CUP GREEN ONION BULBS FINELY CHOPPED
- 1 CARROT CLEANED AND FINELY DICED
- 1 CUP PEELED AND DICED COOKING POTATOES
- 2 TEASPOONS FINELY CHOPPED GARLIC
- 1 TABLESPOON DRIED PORCINI MUSHROOMS SOAKED IN A CUP OF WATER
- 1-2 INDIAN GREEN CHILLIES OR SERRANO FINELY CHOPPED
- 1/4 TEASPOON TURMERIC POWDER
- 1 CUP PLAIN WHOLE MILK
- 1 TABLESPOON BUTTER OR REFINED VEGETABLE OIL
- 2 TABLESPOONS REFINED VEGETABLE OIL
- GARNISH
- 2 TEASPOONS CHOPPED CURLY PARSLEY
- 6 TABLESPOONS FINELY CHOPPED ITALIAN BASIL
- 2 TABLESPOONS HEAVY CREAM (OPTIONAL)
- HOT SAUCE
Instructions
- HEAT OIL AND BUTTER IN A LARGE SKILLET AND SAUTE RED BELL PEPPERS CHILLIES AND ONIONS UNTIL JUST SOFT. ADD GARLIC AND SAUTE 1 MINUTE. ADD CARROTS, TURMERIC AND ALL THE CORN KERNELS, WHOLE AND CHOPPED AND STIR WELL. ADD 2 CUPS OF WATER AND SIMMER.
- DRAIN THE PORCINI MUSHROOMS AND CHOP FINELY. RESERVE THE WATER. ADD TO THE CORN ALONG WITH THE SOAKING WATER FROM THE MUSHROOMS. COOK UNTIL CORN IS TENDER.
- STIR IN THE MILK AND A TEASPOON OF SALT AND COOK ON A SLOW FLAME UNTIL CORN IS MELT IN YOUR MOUTH TENDER. SEASON FOR SALT AND SPICE. ADD MORE SALT OR HOT SAUCE AS PER TASTE.
- SERVE HOT IN SOUP BOWLS. GARNISH WITH CREAM, FRESH CHOPPED BASIL AND PARSLEY
- SERVE WITH CRACKERS OR SLICED BREAD.
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