Corn Chowder

 

 serve 5

A creamy, spiced corn chowder with potato, cauliflower, and a swirl of ricotta — finished with warm curry leaf and mustard seed tempering.

I use ricotta cheese, but if you want a vegan version, use cashew cream or coconut milk.

Best for Vata — This is the strongest match. It's warm, moist, and grounding: ghee is the classic Vata-pacifying fat, and the warming spices (mustard seeds, cumin, ginger, garlic) counter Vata's cold, dry, erratic qualities. The soft-cooked potato and cauliflower are easier on digestion than raw versions of these vegetables, which is also good for Vata.

Moderate for Kapha — The heating, pungent spices (mustard, cumin, ginger, garlic, curry leaves) are stimulating and help move sluggish Kapha energy, which is a plus. But the ricotta and ghee add richness and heaviness that work against Kapha, so this dish is a mixed bag for that dosha — the spices help, the dairy and fat don't.

Least suited for Pitta — Pitta generally wants cooling, less spicy food. The mustard seeds, ginger, and garlic here are heating and pungent, which can aggravate Pitta. Turmeric is a bit of an exception — it's often considered balancing for all three doshas despite its warmth — but overall the spice profile leans away from Pitta-pacifying.

If you wanted to adjust it for Pitta, you could dial back the mustard seeds and garlic, and lean more on the turmeric and cooling ricotta.

Ingredients

• 2 teaspoons ghee
• 3 teaspoons cumin and mustard seeds
• 1 cups leek, sliced
• 5 curry leaves
• 0.5 cups white onion, chopped
• 1 teaspoons ginger, grated
• 2 garlic cloves, minced
• 1 medium potato, peeled and cubed
• 1 cups cauliflower, cut into small pieces
• 4 cups fresh corn kernels
• 4 cups water
• 1 teaspoons turmeric
• 3 tablespoons vegetable bouillon
• 1 cups ricotta
• 1 teaspoons salt, to taste.
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Steps

Temper the spices: Heat 2 teaspoons ghee in a large pot over medium heat. Add 3 teaspoons cumin and mustard seeds and let them sizzle and pop for about 30 seconds .

Stir-fry aromatics: Add 1 cups leek, sliced, 5 curry leaves, and 0.5 cups white onion, chopped to the pot. Stir-fry for 5 minutes , until softened and fragrant.

Add ginger and garlic: Stir in 1 teaspoons ginger, grated and 2 garlic cloves, minced. Cook for 3 minutes, stirring occasionally so the garlic doesn't burn.

Add vegetables and water: Add 1 medium potato, peeled and cubed, 1 cups cauliflower, cut into small pieces, and 4 cups corn kernels to the pot, then pour in 4 cups water. Stir to combine.

Simmer until tender: Bring to a boil, then reduce heat and let it cook until the potato is tender, about 10 minutes .

Season and cook further: Stir in 1 teaspoons turmeric and 3 tablespoons vegetable bouillon. Let it cook for another 5 minutes  to let the flavors meld.

Blend: Blend the majority of the solids in a vitamix until very smooth, add the ricota. 

Finish by mixing all the liquid in the large pot.  Adjust salt, to taste.