Mushroom & Corn Chowder
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.
- 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
Dice the Mushrooms. Finely chop onion and garlic. Chop the celery and parsley (Leaves and tender stems).
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.
Add 2 tablespoons of corn kernels, water or stock, cover the pan of the cooker, and let the contents cook until tender, for about 20 minutes.
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).
Slice the Leeks finely and sauté in 2 tablespoons of butter.
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.
Stir in the fried leeks and serve hot, along with garlic bread or rolls.