Vegetarian Cuisine

CORN CHOWDER

A quick and easy soup to prepare with few ingredients. In some parts of the world, fresh corn is in season and easily obtainable. It makes for a much tastier soup than using canned corn kernels. Serves 4-6.

Ingredients:

4 fresh ears of corn or 3 cups canned corn kernels, drained
1 tablespoon butter or margarine
2 cups chopped fresh celery, or 3 ½ cups cabbage
3 potatoes, chopped
2 ¼ cups soy milk or preferred milk
1 teaspoon salt
Pepper

Preparation:

1. For fresh corn, cut off the kernels with a sharp knife.
2. Melt the butter or margarine in a large pan and sauté the celery or cabbage over medium heat for 5 minutes.
3. Add the potatoes and fresh or canned corn kernels and cover with water. Use only enough water to cover the vegetables as the milk will be added at the end of cooking and the soup can also be thinned with a little more water if needed. An option is to add the corn cobs left over to the soup while cooking to improve and add flavour. Half cover the pan and simmer until the corn is tender.
4. Transfer the soup to a food processor or blender, discarding the cobs.
5. Blend to a smooth or coarse puree.
6. Return the soup to the pan and add the soy milk and salt and pepper to taste.
7. Reheat and serve at once.

VARIATION: MEXICAN CORN CHOWDER

This is a more hearty and chunky soup with corn and potatoes. Replace the celery or cabbage with 1 red and 1 green bell pepper, seeded and chopped. Add 1 teaspoon of ground cumin, 2 teaspoons oregano, ¼ teaspoon cayenne pepper to the vegetables. Do not blend the soup and omit the soy milk. Serve hot, garnished with cilantro leaves. If desired optionally top each serving with diced vegetarian cheese for a meal in itself.
This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” 1999.

Thirst for the vision of God. Have real spiritual hunger. – Sri Swami Sivananda