Chowder is a thick soup prepared with milk or cream, a roux and vegetables. Crackers may accompany chowders as a side item and cracker pieces may be dropped atop the dish.
Chowder as it is known today originated as a shipboard dish and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago. It became popular for its flavour and is now used widely for its simple preparation.
VEGETABLE AND CORN CHOWDER
- 1 tbsp vegetable oil
- 1 red onion, diced
- 1 red pepper, seeded and diced
- 3 garlic cloves, crushed
- 1 large potato, diced
- 2 tbsp plain flour
- 2.5 cups milk
- 1.25 cups vegetable stock
- 2 oz broccoli florets (kosher frozen)
- 12 oz canned sweetcorn, drained
- 3 oz cheddar cheese, grated
- salt and pepper
- 1 tbsp chopped coriander to garnish
Method:
- Heat the oil in a large saucepan. Add the onion, red pepper, garlic and potato and sauté over a low heat, stirring frequently, for 2-3 minutes.
- Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
- Add the broccoli and sweetcorn. Bring the mixture to the boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Stir in half of the cheese until it melts.
- Season and garnish with the remaining cheese and the coriander.
- A quick and satisfying soup, ready for the onset of autumnal weather.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
