May 5, 2019
Chowder is a dish I haven’t encountered until I visited the US west coast for the first time and fell in love with clamp chowder. Austria is big into stews and soups but chowder was a hole new concept for me.
Since my boyfriend is not big into anything corn related this is a dish just for me. Perfect for drizzly afternoons and frosty nights.
_ peel and cube potatoes
_ finely dice onions and mince garlic
_ combine everything [but the corn, crème fraîche and flour] in a large pot
_ cover and bring to a boil
_ simmer until potatoes are soft [about 15 minutes]
_ remove bay leaf
_ blend about ¼ of the soup
_ whisk in crème fraîche and flour [whisk until all lumps are gone]
_ finally add the corn and season to taste with salt and pepper
Soup stores well in the fridge for up to 4 days. The chowder will thicken over time. Add more water and seasoning when reheating.