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.
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