Public recipe with member extras
Camel Milk Corn Chowder
Sweet corn simmered in a light camel milk broth for a chowder that tastes fresh rather than heavy.
Soups & Broths · Summer Dinners · Weeknight Soups
What you need
Ingredients
- 3 tbsp Butter
- 1 Onion, chopped
- 2 Celery Stalks, chopped
- 2 medium Potatoes, diced
- 3 cups Corn Kernels
- 3 cups Vegetable Stock
- 1 cup Camel Milk
- Salt and Pepper, to taste
Method
Instructions
- Melt the butter and sauté the onion and celery until soft, about 5 minutes.
- Add the potatoes, corn, and stock. Simmer 15 to 18 minutes until the potatoes are tender.
- Purée a third of the soup and return it for body, leaving the rest chunky.
- Remove from direct heat and stir in the camel milk.
- Season and serve warm.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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