Corn, Potato & Cheese Soup
(Hearty Chowder) Recipe found in "Soup Bowl: An inspiring collection of soups, broths and chowders" by Love Food 2008
2 tbsp butter
2 shallots, finely chopped
8 oz. potatoes, diced
4 tbsp all-purpose flour
2 tbsp dry white wine
1 1/4 cups milk
11 1/2 oz. (about 3/4 of a can) corn kernels drained
generous 3/4 cup grated swiss or cheddar cheese (I made mine with cheddar)
8-10 fresh sage leaves, chopped (the finer the better)
generous 1 3/4 cups heavy cream
Croutons (see crouton recipe) to serve.
(For softer potatoes I pre-boiled my potatoes until they were slightly softened and then continued on with the recipe as normal.)
Melt the butter in a large, heavy-bottom saucepan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened. Add the potatoes and cook, stirring, for two minutes.
Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from the heat and stir in the white wine, then gradually stirring continuously, then reduce the heat and simmer.
Stir in the corn kernels, cheese and chopped sage and cream and heat through gently until the cheese has just melted.
Ladle the soup into warmed bowls, scatter over some croutons, garnish with fresh sage sprigs and serve. This dish also keeps well in a crock pot.
Recipe found in "Soup Bowl: An inspiring collection of soups, broths and chowders" by Love Food 2008
These croutons taste amazing on all sorts of soups and salads and are easy to season to your own taste!
2 slices of day-old white, whole wheat, or whole grain bread, crusts removed
4 tbsp vegetable or olive oil (I like olive oil the best!)
1 garlic clove, finely chopped (optional) or garlic powder if you're out of fresh ingredients
finely chopped fresh herbs, such as parsley and thyme (optional) again, dried herbs work too
1/2 teaspoons paprika or chili powder (optional) but we all know how much our Harvey men like it spicy!
1 tbsp freshly grated Parmesan cheese (optional)
salt and pepper
Cut the bread (that has been left out over night) into 1/2 inch cubes.
Heat the oil in a skillet, add the garlic, if using, and cook for 1 minute. Add the bread cubes in a single layer, tossing occasionally, until they are golden brown and crisp.
Remove the skillet from heat and spoon croutons onto paper towels to drain.
While the croutons are still hot, toss them in the fresh herbs, paprika or Parmesan cheese if using. This works well in a large tupperware with a lid. Season with salt and pepper.
The croutons are best used on the day of making. They start to get soft if stored for several days.