Ingredients for 4 servings
• 4 corncobs (Approx. 200 g; without leaves)
• 1 leek, (200 g)
• 150 g celery, (with some greenery)
• 200 g potatoes
• 10 allspice berries
• 20g butter
• 2 tablespoons flour
• 1 bay leaf
• 200 ml white wine
• 250 ml whipped cream
• 500. ml. Milk
• Salt, Pepper
• 250 g shiitake mushrooms
• 20 sage leaves
• 2 tablespoons oil
Time: 40 min plus cooking time 45 minutes
Preparation
1. Cut corn on the cob with a serrated knife from the pistons. The leek, cut in half lengthwise and wash thoroughly. Only the white and light green parts cut into cubes 1 cm. Celery clean, put the leaves in cold water. Dethreading rods and cut into 1 cm thick slices. Peel potatoes and cut into 1 cm cubes. Allspice in a mortar very finely crushed.
2. Heat the butter in a large saucepan. Braise the leek until soft over medium heat. Celery and Potatoes sauté briefly. Stir in corn. Flour and allspice sprinkle. Laurel, wine, cream and milk in succession with stirring, season with salt and pepper. Cover and bring to a boil over medium heat and let simmer on low heat 35-40 minutes.
3. Remove the mushroom stems and the caps into quarters. Cut sage leaves crosswise into 1 cm wide strips. Heat oil in a large frying pan and fry the mushrooms for 3 minutes, stirring, fry sage Mix and another 2 minutes. Season mushrooms with salt and pepper.
4. Shake celery leaves dry and chop. Under the stew mix, possibly, seasoning and serve with the shiitake mushrooms.
Tip: "Chowder" is a common in the United States thick cream soup. It is traditionally made with clams and bacon. Our Asian-inspired interpretation of the New England Corn Chowder is vegetarian, but no less supple than the US classics.
Nutritional information per serving: 476 kcal
• 11 g protein
• 29 g fat
• 40 g carbohydrates
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