demystifying world cuisine with sanjeev kapoor ; day 4 ; CORN POTATO CHOWDER INGREDIENTS 1. Medium sized potatoes 2. Corn kernels 3. Large sized round hard crusted bread 4. Olive oil 5. Chopped onion 6. Crushed fresh garlic 7. Salt 8. Vegetable stock 9. Red capsicum 10. Whole milk RECIPE Take oil in a pan. Heat it, add onion, garlic. Peel potatoes. Cut them into half. Slice the potatoes not too thick in size. Remember that it is a soup, so use sliced potatoes, not like paste. Add corn kernels. Add vegetable stock. Add red capsicum. Cook this. Take a hand blender. For about 30-45 sec, use it in the pan where the chowder is being cooked. This breaks the potatoes and corn, and makes the chowder slightly thicker. Once potatoes are fully cooked, add milk to this and season it with salt and pepper. To serve it, take the round bread, cut it in a way so as to make a bowl. Do not cut out the bottom. Scoop out the bread to make this bread. Pour the soup in this and serve hot! Each bread bowl is one serving of San Francisco’s corn potato chowder!
Posted on: Fri, 13 Sep 2013 08:08:02 +0000
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