मकई और कद्दू चावडर पकाने की विधि Corn and Pumpkin Chowder Recipe with Chef Gautam Mehrishi

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मकई और कद्दू चावडर पकाने की विधि Corn and Pumpkin Chowder Recipe with Chef Gautam Mehrishi
favourite pumpkin soup hands down is this creamy pumpkin and corn chowder, bursting with fall flavours. Plus, it doesn't hurt that it's vegetarian, gluten-free and ready in under 30 minutes.

• In a pot add, 7-8 corn ears. salt to taste,
2-3 tbsp olive oil,
water as required,
garlic peel & let it boil.
• Now add diced chunks of corn & let it cook.

• Grease a baking tray with oil & place
2-3 diced onions,
8-10 garlic cloves,
1 diced leek, ½ pumpkin,
1 diced potato,
1 tsp dried herbs,
1 tsp chilli flakes.
1 tsp crushed black pepper,
salt to taste &
2-3 tbsp olive oil.
• Roast these vegetables in a pre-heated oven at for 15 minutes at 150-160°C
• Add these roasted vegetables to a blender, corn ear stock & blend it to form a smooth paste.

• In a cooking pot,
2-3 tbsp olive oil,
add 1/2 tsp black peppercorns,
2-3 finely chopped leek leaves,
1 chopped onion, salt to taste.
10-12 garlic cloves,
1 tsp dried mixed herbs,
1 cup vegetable stock & let it simmer.
• Now add the roasted vegetable puree to the pot, mix well & bring it to boil.
• Serve the dish with boiled corn slices & garnish it with black pepper powder, chilli flakes, fresh cream & boiled leeks.
• Your corn & pumpkin chowder is ready to serve.

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