Sweet Corn and Potato Chowder with Brioche Croutons
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Ingredients & Equipment
What we send
- 2ears corns
- 3/4 poundred-skinned potatoes
- 1/8 ouncechives
- 2 slicesbrioche bread
- 1yellow onion
- 2 clovesgarlic
- 4 packetsunsalted butter
- 2 tablespoonsflour
- 1vegetable bouillon cube
- 1/4 cupwhite wine
- 1 containerheavy cream
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium pan
Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Cut potatoes into ½-inch cubes. Thinly slice chives. Cut brioche into 1-inch cubes. Peel onion and cut into small dice. Using the flat side of a knife, gently crush garlic cloves.
Heat 1 packet butter and 1 teaspoon olive oil in a medium pot over medium-high heat. When butter is foamy, add corn, potatoes, onion, and ½ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Then, stir in flour until no longer visible, 1-2 minutes more.
Add vegetable bouillon cube, white wine, 2½ cups water, and ¼ teaspoon salt to pot with vegetables and stir to combine. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until chowder thickens, about 7 minutes.
While chowder simmers, heat remaining butter in a medium pan over medium-low heat. When butter is foamy, add brioche, crushed garlic, ¼ teaspoon salt, and pepper as desired. Cook, stirring frequently, until brioche is golden and garlic is fragrant, 5-6 minutes. Remove pan from heat and remove and discard crushed garlic.
Once chowder thickens, add ⅓ cup cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat (use remaining cream for your morning coffee). Simmer until slightly reduced, 3-5 minutes. Remove pot from heat. Using a fork or potato masher, carefully mash about half of potatoes in pot.
Divide sweet corn and potato chowder between serving bowls. Garnish with brioche croutons and chives, and dig in!