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Corn chowder with garlic croutons

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 leek (pale part only), thinly sliced
  • 2 celery stalks, sliced
  • 500g potatoes, peeled, cut into 1cm cubes
  • 2 cups (320g) frozen corn kernels
  • 1L (4 cups) light milk
  • 2 tablespoons chopped flat-leaf parsley, plus extra chopped parsley to serve
  • 2 slices white bread
  • 1 garlic clove


  • 1
    Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, celery and some salt and pepper and cook, stirring, for 5 minutes or until the vegetables soften. Add the potato, corn and milk, bring to a simmer, then reduce the heat to low, cover and simmer for 15 minutes or until the potato is tender. Cool slightly, transfer half to a blender and puree until smooth. Return the puree to the pan with the parsley and stir over low heat for 2 minutes to heat through.
  • 2
    Meanwhile, toast or chargrill bread on both sides, rub all over with the whole garlic clove, then cut into 1.5cm cubes.
  • 3
    Spoon soup into bowls, scatter with croutons and extra parsley, then serve.

Source: taste.com.au


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