From the kitchen
Camel Milk Corn Chowder with Smoked Paprika
Smoked paprika gives this chowder a savory backbone that plays well against camel milk's mild salinity.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 2 cups Camel Milk
- 4 cups Fresh or Frozen Corn Kernels
- 1 Sweet Onion, diced
- 2 stalks Celery, diced
- 1 Russet Potato, diced small
- 2 cups Vegetable Broth
- 1 tsp Smoked Paprika
- 2 tbsp Butter
Method
- Melt butter in a large pot over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Add the diced potato, smoked paprika, and vegetable broth. Bring to a simmer and cook for 12 minutes until the potato is tender.
- Add the corn kernels and simmer for 5 more minutes.
- Remove roughly a third of the mixture and purée it, then return it to the pot for a naturally thickened texture.
- Pull off the heat and stir in the camel milk. Warm gently if needed, but do not let it return to a full boil.
Kitchen note
Puréeing only part of the chowder gives you body without losing the pleasant bite of whole corn kernels and diced potato.
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