Corn Chowder

Recipe: Corn Chowder玉米浓汤

Serves: 2 - 3

Ingredients

1 TBSP unsalted butter ½ TBSP EV00 or vegetable oil 60g or ½ yellow onion (medium size) 200g or potato (medium size) 60g or ½ carrot 200ml + 100ml water 250g corn kernels, fresh (about 2 medium ears of corn on cobs)

¼ tsp. dried thyme ¼ tsp. paprika powder 1 tsp. all-purpose flour 100ml or about ½ cup heavy cream Seasonings ½ tsp. salt or to taste 1/8 tsp. ground black pepper 1/8 tsp. chicken granules

EV00 = Extra Virgin Olive Oil | tsp. = teaspoon | TBSP = tablespoon

Preparation
1. Remove the husks and silk completely from the ears of corns.	2. Cut corn kernels off the cobs.	3. Divide corn kernels into two equal portions.
4. Peel and cut potatoes, carrot, and onion into small chunks.	5. Melt butter and heat up EVOO in a stockpot over medium heat.	6. Add onions. Saute until onions are tender, about 4 minutes.
7. Add in the potatoes and carrots. Saute for about 2 minutes.	8. Stir in dried thyme.	9. Stir in paprika powder. Saute until you smell the aroma of the spices.
10. Stir in flour until well combined.	11. Add 200ml water.	12. Stir in half of the corn kernels.
13. Bring mixture to a boil over medium-high heat. Then, reduce heat to medium. Cover stockpot with lid ajar and simmer mixture for about 15 minutes or until potatoes are fork tender.	14. Transfer everything in the stockpot to the blender.	15. Add in 100ml water and puree the mixture.
16. Pour puree back into the stockpot.	17. Add in the remaining corn kernels.	18. Stir the mixture and bring it to a boil again over medium heat.
19. Season chowder with salt, chicken granules, and pepper to taste.	20. Turn off the heat. Then, stir in the heavy cream.	21. Corn chowder is ready to serve. To add the pie-crust, ladle soup into ramekin bowls.
22. Cut thawed puff pastry rounds or squares slightly bigger than the bowl tops and cover each bowl with pastry. Seal the edges of pastry and brush pastry surface lightly with beaten egg if desired.	23. Put the bowls on a baking tray to prevent soup splashes all over the oven.	24. Bake at 450oF preheated oven for 15 minutes until golden and puffed. Serve immediately.

Notes

You can replace water with vegetable broth or chicken broth.