As part of this year's Super Bowl preparation, I was asked by CBS Minnesota to come up with New York and New England themed recipes. I think the pretzel bites overshadowed the chowder recipe, which was a shame because this chowder is SO good! The texture turned out perfectly -- no rogue, crunchy onion pieces -- and the flavor was rich but still mellow. But I will tell you that the Old Bay Croutons were the hit of this chowder. I cooked up a fair few, but only two of them lasted until I was ready to eat the soup. The rest were eaten in a pre-dinner snacking frenzy. If they do make it to your soup, more power to you!
Potato & Corn Chowder with Old Bay Croutons
adapted from Epicurious
2 tablespoons unsalted butter
3 cups of vegetable stock
1 yellow onion, diced
1 tablespoon all-purpose flour
½ teaspoon fresh thyme, chopped
3 large russet potatoes, peeled and diced
½ cup frozen corn
2 cups half and half
1 tablespoon dry white wine
½ teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
Salt & pepper to taste
1 baguette, diced into 1-inch cubes
1-2 tablespoons extra virgin olive oil
2-3 teaspoons Old Bay seasoning
Preheat your oven to 400 degrees. In a large soup pot, melt the butter over medium heat. Once melted, add the onion and cook until translucent and tender, about 5-7 minutes. Add the flour and cook over low heat, stirring, for another 2 minutes.
Whisk in the vegetable stock, bring to a simmer and cook for 5 minutes. Add the thyme and 1 teaspoon of Old Bay seasoning. Add the diced potatoes and simmer partially covered until the potatoes are tender.
Once the potatoes are tender, add the half & half and the frozen corn. Simmer together for another few minutes. Stir in the wine and Worcestershire sauce, taste and adjust salt & pepper.
Meanwhile, toss the cubed bread, olive oil, and Old Bay seasoning. Arrange the bread cubes on a baking sheet lined with parchment paper in a single layer. Bake until the bread is crisp but still has some give, about 5-8 minutes. Serve the chowder in small bowls and top each serving with Old Bay croutons.