If you are looking to brighten your winter, this zesty vegetable corn chowder is the ultimate dish for a rainy cold day. The sticky texture is perfect for those who prefers to have less soggy meal and watery soup. This recipe is versatile as you can toss around protein of your preference or keeping it plant based.
| 35 minutes |
Ingredients
- 1 cup of corn kernels
- 1 red bell pepper
- 2 cloves garlic, finely chopped
- A thumb of ginger, finely chopped
- 4 champignon mushroom
- 200ml water
- 2tbsp corn starch mixed into 100ml water
- 1 cup of carrots
- 1 cup of small cucumber
- 1 spring onion finely chopped
- A half onion
- 1 tsp cooking oil
- 1/2 tbsp salt
- 4 teaspoon fiber creme
- Half lemon
Optional spices
- 1 tbsp sugar
- Oregano
Directions
- Clean all the vegetables(carrot, cucumber, bell pepper, mushroom) and wash them. Chop them as you like
- Finely diced the ginger and onion
- Chop half garlic
- In a saucepan, saute ginger, onion and garlic with the mushroom until they soften
- Then, pour 200ml water add the other vegetables and the corn kernels.Bring to a boil.
- Add mixture of corn starch with 100mlwater. High heat
- Add salt, sugar, oregano, and Fiber Creme
- Reduce the heat; simmer and stir it occasionally
- Wait until the mixture becomes slightly sticky
- Turn off the stove, squeeze the lemon and stir them
- Serve warm with a loaf of baguette or croutons
Note from Mac
This recipe was experimental but I found many zesty corn chowder recipes out there. I love corn chowder and I have some vegetables in the fridge. So, I thought to mix them all up. Just as I thought this was uncommon, I find plenty other recipes out there with similar look as my dish. However many of this recipe uses cheese, milk, and adding some protein bits in it. Also, to make this flavor fresh, I added lemon water by the end of the cooking. You can also add different garnish than mine. But yeah, this dish is super versatile. You can make either plant based or non-plant based.
~ Mac