Corn Chowder With Green Chile Croutons
Source of Recipe
ma
Corn Chowder With Green Chile Croutons
For croutons:
French baguette or rustic Italian bread cut into 1/2-inch cubes --
about 1 cup
3 tablespoons olive oil
Kosher salt
1 tablespoons green chile powder
For soup:
6 large ears corn or 6 cups frozen corn -- thawed
5 tablespoons unsalted butter -- divided use
1 small white onion -- finely chopped
3 clove garlic
3 cup milk -- plus more if needed
1/2 cup creme fraiche or heavy cream
Kosher salt to taste
To make croutons: Preheat oven to 400 degrees. Place bread cubes in
bowl, drizzle with oil and sprinkle with salt. Spread seasoned
croutons on baking sheet and toast in oven 7 to 10 minutes. Remove
from oven, return to bowl and toss croutons with green chile powder
to coat.
To make soup: Cut corn kernels from cobs with a sharp knife. Transfer
kernels to blender. If using defrosted frozen corn, simply place in
blender.
Heat half the butter in small skillet over medium heat. Add onion and
saute until softened, about 5 minutes. Scrape onion into blender and
return skillet to heat. Melt 1 tablespoon butter in skillet and add
garlic, sauteeing until golden. Scrape contents of skillet into
blender. Add 1 cup milk and process until smooth, adding a little
more milk, if needed. Melt remaining butter in large saucepan and add
puree. Add remaining milk, partially cover and simmer 15 to 20
minutes over low heat, stirring frequently. Remove pan from heat and
strain soup through medium-mesh sieve. Return soup to low heat and
whisk in creme fraiche. To serve, garnish each portion with a few
green chile croutons.
Serves 6
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