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Sweet Corn and Potato Chowder

Sweet Corn and Potato Chowder with Brioche Croutons

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On the menu July 14 — July 20

Silky, creamy, and so satisfying, this chowder had us knocking spoons out of the way to get another taste. Fresh corn and potatoes simmer in a white wine–infused broth. We swirl in cream and mash a few of the tender potatoes in the pot (what gives the soup its body). Finish with chives and garlic-toasted brioche croutons for a beautiful, comforting bowl.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

  • Calories 780
  • Protein 14g
  • Total Carb 86g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ears corns
    • 2
    • ears corns
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • chives
    • 1/8 ounce
    • chives
  • brioche
    • 2 slices
    • brioche
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • unsalted butter
    • 4 packets
    • unsalted butter
  • flour
    • 2 tablespoons
    • flour
  • vegetable bouillon cube
    • 1
    • vegetable bouillon cube
  • white wine
    • 1/4 cup
    • white wine
  • heavy cream
    • 4 ounces
    • heavy cream

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium pan
  • potato masher (optional)

Allergens