Corn Chowder with Herbed Croutons
This recipe gives sweet corn center stage with creamy potatoes and summer tomatoes to accompany, and a garlicky herb crouton for dipping.
Servings
Produce
Carrot
6 3 oz
Sweet Corn
3 1.5 Whole
Garlic
2 1 Clove
Yellow Onion
1/2 0.25 Whole
Potato
6 3 oz
Cherry Tomato
4 2 oz
Protein & more
Oat Milk
16 8 floz
Ciabatta roll
4 2 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Corn Chowder Spice Mix
Granulated Garlic
1/4 0.125 teaspoon
Granulated Onion
1/2 0.25 teaspoon
Oregano
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Black pepper
1/4 0.125 teaspoon
Crouton Herb Mix
Granulated Garlic
1 0.5 teaspoon
Basil, dried
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Chives, dried
1/4 0.125 teaspoon
Prep ahead (optional)
a. Husk & cut kernels from cob. Reserve cobs. b. ¼” dice yellow onion. c. Peel carrots & cut ¼”-thick coins. d. Chop potatoes into ½” pieces. e. Cut cherry tomatoes in half. f. Mince garlic.
Instructions
1
Preheat oven or toaster oven on broil.:
2
Cook corn chowder:
a. Cut kernels from corn cob, then cut empty cobs in half. Set aside.
b. In large soup pot over medium-high heat, add 3 tsp olive oil. Add garlic (mince), onion (¼” dice), carrots (peel, ¼”-thick coins), corn kernels, and ½ tsp salt; cook 2-3 minutes.
c. Add potatoes (½” pieces) and chowder spice mix. Stir to combine. Add corn cobs and 2 cups water (1 cup for 2-person portion).
d. Increase heat, cover, and bring to a boil. Then reduce heat; cook at medium simmer until potatoes are soft, about 20 minutes.
e. Remove cobs. Add oat milk and stir to combine. Cook until desired creaminess is reached and oat milk is warmed through, about 5-7 minutes.
f. Turn off heat and stir in cherry tomatoes. Salt to taste. Let rest while toasting croutons.
3
Make croutons:
a. Slice ciabatta into croutons. Drizzle or brush with olive oil.
b. Sprinkle with crouton herb mix (red dot).
c. Place in oven to toast, about 1-2 minutes. Watch closely! They can burn in a blink.
4
Serve :
a. Divide corn chowder among bowls.
b. Serve with croutons for dipping. Enjoy!
Chef's notes
For a meaty addition to this chowder, try adding cubes of chicken breast or shredded chicken thigh.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX