Рецепт Creamy potato and corn soup
The weather is cool, the air is crisp, leafs are turning gold, days are getting shorter . An unmistakable scent of autumn is in air and you know it is that time of the year again. Time for celebration, harvest, autumn festivals and also a hot-pot of steaming soup simmering on the hearth for long hours, time to spend the chilly evenings with something hot,comfortable and warm.
So starting from today we are going to blog about simple and easy, homemade soups and stew recipes throughout September.
Today’s recipe is creamy potato and corn soup. with slight modification, you can make it into a chowder, with few extra addition of bacon bits off course. They really do add the glamour to the potato corn chowder. (a uncurable bacon addict)
As the name suggest, the creamy potato and corn soup was lavishly bathed with half cup cream or if you are feeling guilty already, then use a cup of full cream milk. The cream or milk will give the nice texture to the soup, so don’t skip it. The flavors are simple and uncomplicated here. Just a handful of spring onions and few sprinkles of dried thyme leaves and lots and lots of peppercorn powder will be enough to bring out the delicate flavor of this soup.
The potatoes form the body of this soup with generous help from sweet corns. Regular white potatoes are good, but I will suggest you to go for moderately starchy potatoes like Yukon Gold or like. This will make the consistency of the soup lighter and creamy and not heavy. A nicely flavoured homemade stock is the soul to any nice soup recipe, but here you can simply do away with plain water.
The ingredients used in this soup are simple and readily available and am sure you don’t have to rush to your neighborhood grocer to scan for some exotic ingredients. This could serve as a base recipe, and feel free to add any additions to it according to your taste and palette. if you love to have green peas with it, then go ahead or if you want to add some cheese to it, be my guest. This is the beauty of homemade soup, nice with personalised flavours.
Creamy potato and corn soup Author: Sukanya Ghosh Recipe type: Soup Cuisine: American
White potatoes / yukon gold (moderately starchy varieties) : 2 cups cut into cubes Onion : 1 cup chopped Spring onions : 2-3 sprigs Butter : 1 tbsp Black Pepper corns : 10-12 Sweet corn (drained and rinsed) : 1 cup Cream / full cream milk : ½ cup cream / 1 cup milk Salt to taste Dried thyme : 1 tbsp Water / vegetable stock : 3 cups Baby corn slices : 1 cup
Minced one medium size onion, chopped the sprigs of spring onions and mince two three cloves of garlic. Wash, peel and chopped the potatoes into cubes. Warm the pan slightly and melt the butter, take care not to burn it. Throw in some black pepper corns, around ten to twelve. Add the onion, spring onions and garlic to the melted butter. Let it becomes soft. Add the potatoes, one cups of sweet corn, salt and stir it for 5 minutes, let the flavors mingle slowly. Add three cups of vegetable stock or water. Bring it to the boil and let it simmer till the potatoes are cooked through. Cool it off, separate half cup cooked potatoes and blend everything in the mixer till smooth. Return the soup to the heat, add the reserve half cup potatoes, check for salt, add half cup cream or one cup full cream milk. Sprinkle dried thymes over it. Simmer the soup to required consistency. Shower lots and lots of black pepper powder. Garnish with chives or spring onions. Top it with lightly roasted baby corn slices and serve hot.. Convert this recipe into chowder -
For chowder do not blend the soup in the mixer, after the potatoes are cooked through add the cream or milk, three tablespoon of flour and simmer till the required consistency achieved. 3.2.1311
This is an extremely delicate, mild flavoured soup and taste as good as it looks.
This post is also about showcasing my new props for food photography!
Until next
Sukanya