Pumpkin and Corn Chowder

Ingredients

• ½ medium yellow pumpkin, peeled and cut into small cubes
• ¼ cup boiled corn kernels 
• 2 tbsps oil
• 1 medium onion, sliced
• 2 medium potatoes, peeled and cut into small cubes
• Salt to taste
• 3 cups vegetable stock
• 2 tbsps refined flour (maida)
• 2 tbsps butter
• Crushed black peppercorns to taste + for sprinkling
• ½ cup milk

Method

1. Heat oil in a non-stick pan, add onion and sauté till translucent.
2. Add pumpkin, potatoes, salt and vegetable stock and mix well. Cover and cook till the vegetables are done.
3. Mix refined flour with butter in a bowl. Knead into a soft dough. Roughly divide the dough into equal balls. Place them on a plate and chill in the refrigerator.
4. Add corn kernels and chilled dough balls to the pan and mix well. Add crushed peppercorns and mix well. Add milk and mix well. Cook till the chowder thickens.
5. Transfer the chowder into a serving bowl, sprinkle crushed peppercorns and serve piping hot.

Nutrition Info