Corn chowder with garlic croutons

Posted by adm On December - 18 - 2011

How to cook Corn chowder with garlic croutons


  • 1 tbs olive oil
  • 1 onion, finely shredded
  • 1 scallion (pale part but), thinly sliced
  • 2 celery stalks, sliced
  • 500g potatoes, raw, dig 1cm cubes
  • 2 cups (320g) frozen corn kernels
  • 1L (4 cups) light milk
  • 2 tbs chopped flat-leaf parsley, plus extra chopped parsley to service
  • 2 slices white dough
  • 1 clove

How to:

  • Heat the olive oil in a large saucepan over medium oestrus. Add the onion, scallion, celery and some salt and pepper and make, stirring, for 5 minutes or until the vegetables moderate. Add the spud, corn and milk, bring to a simmer, then reduce the heat to low, cover and simmer for 15 minutes or until the potato is tenderise. Cool slimly, transfer half to a blender and puree until tranquil. Return the puree to the pan with the parsley and stir over low heat for 2 minutes to heat through.

  • Lag, toast or chargrill bread on both sides, rub all over with the whole clove, then delve 1.5cm cubes.

  • Spoon soup into bowls, scatter with croutons and extra parsley, then dish.

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