Hearty corn and potato chowder with garlic and herb croutons makes a warming dinner. It is actually a creamy, chunky soup and has the sweet taste of corn. It is a bit different from a soup which has a smoother consistency, and these divine garlic and herb croutons add a wonderful crunch to the chowder.
Whenever I make this chowder, I put half of it into a blender to form a smoother, creamier mix. I then add the chunkier half to the blended mixture to give the soup some texture. This also makes the golden pieces of corn and green bits of celery stand out brighter and better.
This is a great quick recipe to prepare for dinner, especially if you’ve had a really busy day or like me lost track of the time, look up at the clock and realise that it has been 1PM FOR THE LAST 5 HOURS ….. because the clock battery had been removed and is now being used in the tv remote..? It also hits you that the herd will be making their way to the kitchen for dinner and nothing is on the table,so here’s a super fast dinner recipe. It is so hearty and delicious, they will think that you have been slogging in the kitchen for hours. Use this to your advantage and make them wash up the dishes after dinner 😉
How to make the chowder
Okay, to start making the chowder, add chopped onion,potato,celery and pepper with oil and butter into a large heavy pot. Add crushed garlic. Cook for about 10 minutes.
Pour 2½ cups of water into the pot. You can add stock instead of water, but I prefer using water. I feel that the stock alters the flavours of the vegetables in the chowder. Reduce the heat and simmer for 15 minutes until all the vegetables are tender. Add 1¼ cups of milk, a 200g can of cannellini or butter beans,and 300g of corn kernels. Simmer uncovered for 5 minutes.
To make the croutons, start by simmering 2 tablespoons olive oil, 2 tablespoons of butter or margarine, 2 crushed cloves of garlic, ¼ teaspoon of dried mixed herbs and a ¼ teapoon of crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted. Remove from the heat and allow the flavours to infuse while you chop up your bread.
How to make the garlic and herb croutons
You will need about a ¼ loaf of bread cut up into 3cm / 2 inch cubes. It’s a good idea to leave the crust on the bread, because it will give the croutons some extra crunch. Drizzle or roll the bread cubes in the seasoned oil until evenly coated. Spread the coated cubes of bread onto a baking sheet and bake at 180°C for about 10-15 minutes. The bread cubes can also be tossed around in a frying pan on medium heat, if you do not want to use the oven. Just ensure that you move them around in the pan every few minutes, so that they do not burn.
Remove the croutons from the oven toss a few into the chowder. Top with grated cheese and freshly ground black pepper and serve, and breathe, see ,that took just half an hour to prepare! ENJOY ♥
- FOR THE CHOWDER
- 1 medium onion chopped
- 1 peeled and cubed potato
- 2 sticks of celery chopped
- 1 small green pepper
- 30 ml / 2 tbsp oil
- 2 tbsp / 25g butter or margarine
- 600 ml / 2½ cups water or stock
- salt and pepper to taste
- 300 ml / 1¼ cups milk
- 200 g canned cannellini or butter beans
- 300 g frozen fresh or canned corn
- Grated cheddar cheese to serve
- FOR THE GARLIC AND HERB CROUTONS
- ¼ loaf of bread cut into 3cm / 2 inch cubes
- 30 ml / 2 Tablespoons olive oil
- 30 g margarine
- 2 cloves of garlic crushed
- 1 teaspoon dried mixed herbs
- ½ teaspoon crushed dried chilli flakes
FOR THE CHOWDER
Heat the oil and butter in a heavy based pot and add the chopped onion, potato, celery, pepper and crushed garlic
Fry for about 2 minutes and then reduce the heat to low, cover and cook for 10 minutes, stirring occasionally.
Pour in the water, season to taste and bring to the boil. Cover and cook for 10 minutes, until all the vegetables are tender.
Add the beans, milk and corn. Simmer uncovered for 5 minutes. Serve with the grated cheese and croutons.
FOR THE CROUTONS
Simmer2 tablespoons olive oil, 2 tablespoons of butter or margarine, 2 crushed cloves of garlic, ¼ teaspoon of dried mixed herbs and a ¼ teapoon of crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted.
Remove from the heat and allow the flavours to infuse while you chop up your bread.
Cut up a ¼ loaf of bread into 3 inch cubes. Drizzle the oil or roll the bread cubes in the oil until evenly coated.
You can either bake the seasoned bread cubes at 180°C in the oven for 15 minutes or fry them in a pan, on the stove for 15 minutes, just until they are crunchy. Serve with the chowder topped with grated cheese and freshly ground black pepper.