Potato & Corn Chowder with Old Bay Croutons

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
serves 4

Ingredients

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

Directions
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.