NEW ENGLAND STYLE
You Need: (To serve 4 people)
- Corn (Makki/Musukina Jola) - (3 medium cups)
- Diced Potatoes (Aloo / Aloo Gadde) - (2 medium sized potatoes)
- Diced Celery - (1 medium cup) Optional
- Diced Bell Peppers/Capsicum (Shimla Mirch/Donne Menasinakai) - (1 medium cup) Optional
I am using Red Bell Peppers as it will add some color to my chowder :)
- Finely Chopped Onions - (1 medium sized)
- Garlic Paste/Finely Grated Garlic - (1 ½ tbsp)
- Turmeric Powder (Haldi/Arisina) - (1 tsp) Optional
- Black Pepper Powder (Kala Mirch Powder/Kari Menasina Pudi) - (1 ½ tsp)
- Carom Seeds/Thymol Seeds (Ajwain/Om Beeja) - (½ tbsp) Optional
- Bay Leaf (Tej Patta) - 1
- All Purpose Flour (Maida / Maida Hittu) - (½ cup)
- Half and Half (4 glasses)
Instead of Half and Half you can also use milk.
- Butter (1 ½ tbsp)
Instead of butter you can use oil.
- Salt (To taste)
- Water (3 Glass)
Instead of water you can also use vegetable broth.
To Garnish:
Thyme (Ajwain ke phool) - (½ cup)
Instead of thyme you can also use basil or cilantro/coriander leaves
Method:
- Keep aside half of corns and coarsely grind the remaining.
- Heat Butter in a sauce pan and add onions, garlic paste and little salt. Saute till onions turn tender and soft.
- Add diced potatoes and mix well. Saute for a minute.
- Add diced celery, diced bell peppers and turmeric powder. Mix well and saute for 2 minutes.
- Add all purpose flour mix well. Saute for 2 minutes till you get sweet aroma of the flour.
- Add ground corn, remaining whole corns and salt. Mix well and saute for 3-4 minutes.
- Add water and black pepper powder. Mix well. Add a bay leaf and cover the lid. On a medium flame simmer the mixture for 30 minutes.
- Heat half and half and switch off the gas/stove just before the boil.
- Add the hot half and half to the corn mixture and Carom seeds. Mix well and bring the chowder to a boil.
- Switch off the gas/stove and garnish with fresh thyme/basil/cilantro.
Serve hot :)
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