Mushroom & Corn Chowder

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Mushroom & Corn Chowder
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hrs
 

This tasty and nutritional chowder can stand a wholesome meal in itself. Try to combine two or three varieties of mushrooms to enjoy a higher variety of contrast in flavour and texture of your dish.

Course: Soup
Servings: 6
Author: Chandri Bhat
Ingredients
  • Mixed Mushrooms 600gm (I used Button, Oyster, Portobello ones)
  • Onion 2, medium size
  • Garlic 10 - 12 flakes
  • Celery 4 - 5 stalks
  • Parsley 8 - 10 sprigs
  • Butter 3 tablespoons + 2 tablespoons
  • Water / Vegetable or Chicken Stock 1 litre
  • Cooked Sweetcorn kernels 1 cup, generous
  • Leeks 2
  • *Fresh cream 200ml
  • Salt and pepper to taste
Recipe Notes

Step 1

Pumpkin and Celery Soup

Step 2

Melt 3 tablespoons of butter in the cooking pan of a Panasonic Cooker. Add onion, garlic, celery and parsley, and cook stirring a few times until the ingredients are lightly sautéed and aromatic.
Mushroom & Corn Chowder

Step 3

Mushroom & Corn Chowder

Step 4

While the contents in the pan are cooking, grind the remaining corn kernels with ½ cup of water into a smooth paste (I use Panasonic’s Super Mixer Grinder here).
Mushroom & Corn Chowder

Step 5

Mushroom & Corn Chowder

Step 6

When the ingredients in the pan are tender, add the ground corn kernels, fresh cream, salt and pepper. When the chowder begins to boil again, switch off the cooker.
Mushroom & Corn Chowder

To Serve

Mushroom & Corn Chowder
Article Categories:
Soup · Tasty Recipes

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