A Tasty Treat With Every Chef You Meet: Corn Chowder, Cornbread and Mixed Berry Crisp | The Ismaili Canada

A Tasty Treat With Every Chef You Meet: Corn Chowder, Cornbread and Mixed Berry Crisp

June 9, 2021 | Canada

Getting tired of the standard snacks and nastho with your chai? Join Shabnam Jessa for a cooking class, where she will show us how to make a delicious meal: corn chowder, cornbread, and mixed berry crisp. Put on your aprons and get your mixing bowls ready!


Shabnam Jessa is a self-taught chef, who learned to cook out of necessity. She decided to pursue baking and cake decorating, and has completed her Wilton levels 1, 2, and 3 in cake decorating. During the pandemic, Shabnam started a quarantine cooking show on social media, which led to the creation of a Facebook group that encourages individuals to share their recipes and foster a micro community. She has enlisted the help of several volunteers to assist in running the recipe group. Shabnam likes to focus on making gluten-free meals with healthy ingredients for her family.


Corn Chowder

Ingredients :

  • 3 cups frozen corn
  • 1-2 tbsp oil
  • 1-2 tsp butter
  • 1 tsp turmeric
  • ½ tsp cumin seeds
  • 1 red chilli
  • 1 onion - chopped
  • 1 tsp salt
  • 1-2 cloves of garlic
  • 4 cups chicken broth
  • ½ lime - freshly squeezed
  • Handful of chopped or blended cilantro


  • Sauté onion in olive oil and butter until soft and just a bit browned on medium heat
  • Add turmeric, cumin, salt, garlic, and red chili. (Alternative: add chili at the end if you want the chowder to be less spicy).
  • Let spices incorporate with the onions for a couple of minutes. Make sure it doesn’t burn.
  • Add corn and sauté for a couple of minutes.
  • Add broth and bring to boil. Let simmer to 20-30 min on low.
  • Add cilantro at the end and the lime juice.
  • Blend soup after it has cooled down.




  • 1 cup yellow cornmeal
  • 1 cup flour
  • ¼ cup sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 1 cup buttermilk (if you don’t have buttermilk, mix one cup milk with 1tbsp white vinegar (or 1 tbsp lemon juice) and let this sit for about 15 minutes until it has thickened
  • ¼ cup melted butter
  • Optional - add 1 green or red chili chopped or add some pickled jalapenos to the batter


  • Preheat oven to 375
  • Mix all of the above together and put in a greased pan
  • Bake for 25 min until the toothpick comes clean.
  • Let it rest for 5 minutes and remove the bread from the pan


Mixed Berry Crisp


  • 1 bag of frozen fruit approx 600g bag
  • ¼ cup white sugar
  • 1 cup flour
  • 1 tbsp fresh lemon juice
  • 3/4 cup oats
  • ⅔ cup packed brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 7 tbsp chilled unsalted butter


  • Preheat oven to 375
  • Mix frozen berries with ¼ cup white sugar, ¼ cup flour and 1 tbsp lemon juice
  • Stir
  • Put this mixture into a pie plate
  • In another bowl add ¾ cup flour, ¾ cup oats, ⅔ cup brown sugar, spices and salt in a bowl. Add the butter and stir to incorporate
  • Sprinkle with mixture on top of the berries
  • Bake for approximately an hour until the mixture is bubbling and is golden brown
  • Let it rest for about 15 minutes
  • Optional - serve with ice cream or whipped cream
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