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.

  • 4 large potatoes
  • 1 medium onion
  • 3 cloves garlic
  • 4 cups [1litre] vegetable broth
  • ½ teaspoon thyme [dried is ok]
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 ½ cups sweet corn [canned]
  • 3 heaped tablespoons crème fraîche
  • 3 tablespoons flour 

_ 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. 

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