Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

Sweet Corn and Potato Chowder with Brioche Croutons, from Gael

From Plated meal-kit service. Made for lunch 5-18-19. Yum! So easy! Make sure to toast the croutons enough.

Comments from Plated: "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."

2 ears corn
12 ounces red-skinned potatoes
⅛ ounce chives
2 slices brioche
1 yellow onion
2 cloves garlic
4 packets unsalted butter
2 tablespoons flour
1 vegetable bouillon cube
¼ cup white wine
4 ounces heavy cream

1. Prepare ingredients
Rinse all produce. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs (see recipe tip). 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.

2. Sauté vegetables
Heat 1 packet butter and 1 teaspoon olive oil in a medium pot over mediumhigh heat. When butter is foamy, add corn, potatoes, onion, and ½ teaspoon salt and sauté, stirring occasionally, until softened, about 5 minutes. Then, stir in flour until no longer visible, 1–2 minutes more (see recipe tip).

3. Simmer chowder
Add 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.

4. Make croutons
While chowder simmers, heat remaining butter in a medium pan over mediumlow 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 (it flavored the croutons, but won't be pleasant to bite into). Set croutons aside for serving.

5. Finish chowder
Once chowder thickens, add cream, ¼ teaspoon salt, and pepper as desired to pot, still over medium-high heat. 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 (see recipe tip), then stir to combine.

6. Plate chowder
Divide sweet corn and potato chowder between serving bowls. Garnish with brioche croutons and chives, and dig in