Savory, creamy, and rich, this summer corn chowder is a hearty dish. Topped with corn and spring onions and served with garlic bread, it’s the perfect meal.
For the Chowder:
1 tablespoon butter
1 small yellow oniondiced
1 tablespoon all purpose flour
1 garlic cloveminced
5 cups water
3ears fresh corn (or 2 1/4 cups fresh kernels)
1 1/4pounds potatoespeeled and cut into 1/2-inch pieces
2 bay leaves
1/2teaspoon dried thyme
1/4cup heavy cream
Salt and Pepperto taste
1/4cup chopped spring onions,(green tops only)
For the Garlic Bread:
1/2cup chopped fresh parsley
1 French baguette,sliced into 1-inch-thick pieces
Melt the butter for the chowder in a large pot over medium heat. Add the onions and cook, stirring frequently until caramelized and soft, for approximately 8 minutes.
Add the flour and minced garlic and cook for another minute before adding the water, whisking continuously as you pour it in so the flour does not form clumps.
Bring the mixture to a boil, then stir in the corn kernels and pieces of potato. Add the bay leaves and thyme, and stir well.
Bring to a boil once again before turning heat down to low. Partially cover the pot and allow the ingredients to simmer until the potatoes are tender, approximately 30 minutes.
While the chowder is simmering, make the garlic bread. Preheat the oven to 300°F. Combine the minced garlic, chopped parsley, and melted butter. Spread the mixture on top of the pieces of baguette, and place the bread in a single layer on a baking tray. Bake for 10 to 15 minutes until bread is crusty and just toasted.
Once the potatoes are tender, transfer half of the soup into an electric blender or food processor and process until you get a thick mixture.
Return the processed mixture to the pot and stir to combine. Reheat briefly if necessary.
Pour in the heavy cream and stir with a wooden spoon to combine well. Season with salt and pepper to taste.
Divide evenly into two bowls, then garnish with fresh corn kernels and chopped fresh spring onions. Serve alongside toasted slices of herb garlic bread.
Original recipe by Sarah Hagstrom, with revisions by Felicia Lim.