Chowder is usually called a thick mashed soup with seafood, originally from the United States. But there is a variant of this dish for those who have given up eating animal products with the exception of dairy products.
It is necessary
- - young potatoes of medium size - 5 pieces;
- - large red bell pepper - 2 pieces;
- - frozen or canned corn - 400 grams;
- - leeks - 1 stalk;
- - white onion - 1 onion;
- - celery stalks - 8 pieces;
- - medium carrots - 1 piece;
- - heavy cream - 300 milliliters;
- - butter - 45 grams;
- - grated nutmeg - on the tip of a knife;
- - a mixture of ground peppers - 1 teaspoon;
- - bay leaf - 1 piece;
- - salt - by preference.
Instructions
Step 1
First of all, you need to do vegetables. Cut off the greens of the leeks, remove a few outer leaves, rinse, dry and coarsely chop, transfer to the saucepan chosen for the soup. Rinse and peel carrots and white onions. Cut into halves and bake in a frying pan without oil until light burns appear. Chop into medium pieces and add to the leeks.
Step 2
At each stalk of celery, cut one centimeter from the top and bottom to remove the veins from the roots and leaves. Cut half into pieces and place in a saucepan. Pour 1.5 liters of water over vegetables, add bay leaves, season with salt and pepper. Boil them and, without reducing the heat, cook for about half an hour. At the end, strain, leave the broth.
Step 3
Wash bell peppers, dry, remove the stalk. Cut them into quarters and remove the seed boxes. Melt a little butter and lightly coat each wedge. Preheat the oven to 180 degrees and send the peppers on a baking sheet to bake for about 15 minutes. Then, while still hot, transfer them to a bag, tie it up and leave for 10 minutes. Then remove the peel from the peppers and cut into cubes.
Step 4
Finely chop the white part of the leek into half rings and rinse them. Rinse the potatoes and cut into small wedges. It is important to use just a young vegetable of the first harvest, since Americans often do not peel potatoes - together with a thin skin, you can cut off many useful substances, leaving only one starch. The remaining half of the celery must be cut across, in pieces no more than 3 by 1.5 centimeters.
Step 5
Melt remaining butter in a heavy-walled skillet or saucepan, add celery and leeks. Saute for 5 minutes and add potato wedges to them. Continue frying for another 5 minutes, then add the deferred vegetable broth. Boil, reduce heat and cook until the potatoes are soft.
Step 6
Add corn grains and prepared peppers to the chowder. Season with salt, a mixture of ground peppers and nutmeg. Cook for about 10 minutes. At this time, heat the cream in a saucepan, but do not boil. In a blender bowl, combine them and half of the soup. Purée and return to the chowder pot. Stir, bring to a boil and serve.
