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17th September 2017

Corn and Potato Chowder with garlic and herb croutons

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.

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.

Corn and Potato Chowder with garlic and herb croutons

 

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 ♥

Corn and Potato Chowder with garlic and herb croutons

Ashika | Gardening Foodie
No ratings yet
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Prep Time 15 mins
Cook Time 35 mins
Servings 4

Ingredients
  

  • FOR THE CHOWDER
  • 1 medium onion chopped
  • 1 peeled and cubed potato
  • 2 sticks of celery chopped
  • 1 small green pepper
  • 30 ml / 2 tablespoon oil
  • 2 tablespoon / 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

Instructions
 

  • 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.
*Nutrition Disclaimer
Tried this recipe? Let me know how it was in the comments below

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    Recipe Rating




  1. Patrick@looneyforfood.com says

    September 17, 2017 at 3:37 pm

    I'm loving all things corn right now! And croutons on soup is a childhood fav for me

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:17 pm

      I also love croutons, it seems to complete the soup.
      Have a great week Patrick.

      Reply
  2. Maria @ kitchenathoskins says

    September 18, 2017 at 2:37 pm

    Nothing is more comforting in fall than a hot bowl of soup. Especially if the soup is creamy, healthy and packed with tons of flavor!!! And the crunchy garlic croutons takes it to a whole new level!!!

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:19 pm

      That is so true, it really makes a comforting meal....also really quick to prepare,thats a big plus for me.

      Reply
  3. Kelly @ Kelly Lynns Sweets and Treats says

    September 18, 2017 at 3:46 pm

    Looks so rich and hearty!! And those croutons! Yum!! Xoxo

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:21 pm

      Thank you Kelly, the croutons really add great flavour to this chowder.
      Have a great week!

      Reply
  4. Kelsie | the itsy-bitsy kitchen says

    September 18, 2017 at 6:00 pm

    Hahaha! I've totally done the whole take the battery out of something for the TV remote thing. It never works out well, does it? This soup sounds like a giant bowl of comfort and I could definitely go for some tonight :). Have a great week, Ashika!

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:25 pm

      Hahaha...no it never works out well. But I never seem to learn my lesson, I always forget to add batteries to my shopping list and this is what happens.
      I am glad you like the soup, it really is super comforting.
      Have a great week Kelsie:)

      Reply
  5. Thao @ In Good Flavor says

    September 19, 2017 at 1:23 am

    Yummy! I can have this chowder for dinner several times a week. It looks so thick, creamy, satisfying, and delicious!

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:28 pm

      Thank you Thao, I know what you mean,we love it at home as well and have it at least twice a week either for lunch or dinner.

      Reply
  6. neil@neilshealthymeals.com says

    September 19, 2017 at 12:37 pm

    Ha ha! I laughed out loud when you said it had been "1pm for the last 5 hours as the clock battery had been removed and is now being used in the tv remote"!! I bet we've all had similar experiences of that!

    But what I haven't experienced is this amazing creamy chowder before! I've added it to my "must-make recipe list!" Thanks for sharing this awesome recipe Ashika! 😉

    Reply
    • The Gardening Foodie says

      September 19, 2017 at 4:38 pm

      ? It is so crazy, I really never learn my lesson to add this to my shopping list and then the batteries are used in the tv OR XBOX remote , which according to my sons is the most important thing in the house.?
      I hope you try out this chowder soon, it is amazing.
      Let me know how it turns out.
      Have a great week Neil!

      Reply
  7. Alia | Everyday Easy Eats says

    September 19, 2017 at 5:46 pm

    Mmmm your corn and potato chowder is perfect for fall!!! Looks and sounds so hearty and comforting. 🙂

    Reply
  8. Katherine | Love In My Oven says

    September 20, 2017 at 10:39 pm

    I love how thick and creamy this looks Ashika. It is a very comforting meal for Fall/Winter! I also prefer chowder to soup 😉 Have a great week!!

    Reply
  9. stacey @ The Sugar Coated Cottage says

    September 22, 2017 at 7:08 pm

    What a wonderful chowder, we are going to be starting to get cooler evenings and this will be just perfect! I like that you blend half the ingredients but leave some unblended for the texture. And those croutons on top just seal the deal! Take care.

    Reply
  10. Emma - Bake Then Eat says

    September 22, 2017 at 8:32 pm

    Losing time like that is the kind of silky thing I would do, this is a great way to get dinner on the table quickly. It’s looks so thick and creamy and so satisfying.

    Reply
  11. Kim | The Baking ChocolaTess says

    September 26, 2017 at 12:12 am

    Wow! I'm soooo drooling! This looks delicious Ashika!!

    Reply
  12. Laura says

    September 27, 2017 at 12:38 am

    This sounds so yummy! Not to mention fast and easy to make! I love the idea of blending up half and how magnificent it will make the texture!

    Reply
  13. heather (delicious not gorgeous) says

    September 27, 2017 at 8:41 pm

    i love corn chowder, but these croutons sound like they really make the soup! especially with all that awesome crunchiness (:

    Reply

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Welcome to my blog on simple gardening ideas and easy-to-follow recipes. Great recipes made with everyday ingredients to create impressive treats. Let me show you just how easy it really is. Enjoy ♥
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