By Devi Poojari
May 28, 2024
Using minimal ingredients and hardly 15 minutes of cook time, this thick and slightly chunky corn chowder can easily feed a crowd. Top it off with crunchy nacho chips, chilli oil or even some cheese to boost the texture and flavour.
2 cups frozen sweet corn 1 spring onion 3 cloves garlic, peeled 1 teaspoon red chilli flakes 1 tablespoon semolina 1 teaspoon black pepper 1 vegetable stock cube 1 tablespoon olive oil Salt, to taste
Bring a large saucepan of water to a boil before turning off the flame and adding the frozen corn kernels.
Once they thaw, drain and add to a blender jar along with the spring onion, garlic, red chilli flakes and semolina.
Grind to a coarse paste while you heat the olive oil in a saucepan.
Transfer the contents of the blender into the oil and cook for a minute, before swirling the jar with water and pouring into the pan.
Add more water if needed to adjust consistency, before letting it simmer for 10-12 minutes. Serve warm.