Corn and Celery Chowder

Preparation Time: 25 mins
Cooking Time: 40 mins
Makes 6 servings
Ingredients
For The White Stock (makes Approx. 3 Cups)

• 1/3 cup chopped bottle gourd (doodhi / lauki)
• 1/3 cup roughly chopped potatoes
• 1/3 cup roughly chopped onions
• A small piece of cabbage

Other Ingredients

• 1 tbsp butter
• 1/4 cup chopped onions
• 2 tbsp chopped celery (ajmoda)
• 2 tbsp plain flour (maida)
• 1 cup milk
• 3/4 cup cooked sweet corn kernels (makai ke dane)
• salt and freshly ground black pepper powder to taste
• nutmeg (jaiphal) powder to taste

For The Garnish

• 1 tbsp chopped celery (ajmoda)
• 2 tbsp tomato cubes (optional)
• 2 tsp grated processed cheese

Method
For the white stock

1. Combine all the vegetables along with 4 cups of water in a deep pan and boil till it reduces to ¾ of its quantity. Keep aside to cool.
2. Blend in a mixer till smooth and strain using a stariner. Use as required.

How to proceed

1. Heat the butter in a deep pan, add the onions and celery and sauté on a medium flame till the onions are transparent.
2. Add the flour and cook on a slow flame for 30 seconds, while stirring continuously.
3. Add the white stock and milk and simmer for 5 minutes, while stirring continuously.
4. Add the corn, salt, pepper and nutmeg powder, mix well and simmer for another 10 minutes.
5. Serve hot garnished with celery, tomatoes and cheese.