So, before I reach a stage when blogging becomes my least priority, let me quickly share this summer soup with you. It’s our absolutely favorite and I’m sure you will love it too.
I didn’t grow up sipping soup for supper. It’s not common in India although I believe the trend is now changing a bit. At times, my mom asks me for ideas to prepare soup. Dad still doesn’t like it but mom enjoys it, especially when she is not in her best health. The past few years that I am here in US, I got used to soup so much that it’s become our frequent weekly dinner. We both love it, be it creamy or thin, loaded or light.
Corn soup happens every summer, regardless of how warm the days get. Occasionally, I make it light with lots of vegetables and other times, creamy chowder. You might get lazy and think of using frozen corn but don’t! Corn chowder tastes best only and only with fresh summer corn. Truth. And if you are a seafood lover, throw in some jumbo shrimp. Either chop it to teeny sizes or leave it whole for the extra bite.
A very special ingredient that went in the corn chowder this time is Korean Chili Flakes from Season with Spice. Unusual, I agree but it worked. I loved the rich color of flakes and it smells just divine. It’s not too spicy but just a teaspoon and it turned the chowder to a beautiful shade of orange. I eat with my eyes first and a good-looking soup with a vibrant color always makes me hungrier for more! Now, I have to get back to packing. Wish me luck so I don’t break anything in the process.
