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Saturday, February 11, 2017

Potato Corn Chowder

I made veg chowder before which is really creamy. Normally these thick and creamy Chowders are fall and winter favorites. Kids love chowders so I tried to go with a dish that is apt for Summer which is less creamy but still full of flavors.
I'm sending this dish to BM#73 under one pot meals category.

Preparation Time: 5 minutes
Cook Time: 20 minutes
Serves : 3-4


Onion : 1 large diced
Potatoes: 3 large peeled and diced
Corn : 2 cups
Cumin seeds : 1 tablespoon
Butter : 1 tablespoon
Bay leaf : 1
Chicken or Vegetable stock : 3 cups
Milk : 1 cup
All purpose flour: 1 teaspoon
Shredded cheese : 1/2 cup
Fresh ground pepper: 2 teaspoons
Salt : 1/2 teaspoon


Heat butter in a medium saucepan and add onions. Sauté them for 3-4 minutes until they turn translucent.
Add cumin seeds, mix well and fry for 1 minute.
Add potatoes, bay leaf, stock and bring it to a boil.
Simmer, close lid and cook for 10 minutes until the potatoes are soft
Add corn and cook for 2-3 minutes.
Mix flour with milk and add the mixture to the chowder stirring constantly.
Cook for 1 minute and turn off the stove.
Add shredded cheese and stir until it's melted.
Add salt and black pepper, stir to mix.
Serve warm with toasted bread.
This can be served cold as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#73