Ingredients: 1 teaspoon Extra Virgin Olive Oil,2 Stalks Celery – chopped,1 cup Milk,1 1/2 cups Water – or more if required,2 Potatoes (Aloo) – boiled and peeled,1 cup Sweet corn – steamed corn,1 teaspoon Black pepper powder,1/2 teaspoon Whole Black Peppercorns – pound for serving
Time in minutes: 40 Servings: 4 Course: Appetizer Diet: Vegetarian
Instructions: To begin making the Vegetarian Corn Chowder Soup Recipe, boil the potatoes and keep them aside. See video recipe of how to cook potatoes in a pressure cooker. Steam the sweet corn and keep aside.Next, heat oil in a wok; add in the chopped celery and saute it until it is light tender and feels cooked. You can sprinkle some salt, cover the pan to enable it to cook faster.And now to make the soup; add all the ingredients into the blender and make a smooth puree of the soup. Once the soup is blended, pour the soup into the sauce pan, check the salt and pepper and adjust to suit your taste. You can also adjust the consistency of the soup by adding more water or milk.Warm the Corn Chowder Soup just before you are ready to serve along with a toasted bread or a bread roll.Serve the Vegetarian Corn Chowder Soup Recipe along with Garlic bread on a cold winter season.