Corn and Potato Chowder with garlic and herb croutons

Ingredients

• FOR THE CHOWDER
• 1 medium onion chopped
• 1 peeled and cubed potato
• 2 sticks of celery chopped
• 1 small green pepper
• 30 ml / 2 tbsp oil
• 2 tbsp / 25g butter or margarine
• 600 ml / 2 1/2 cups water or stock
• salt and pepper to taste
• 300 ml / 1 1/4 cups milk
• 200 g canned cannellini or butter beans
• 300 g frozen (fresh or canned corn)
• Grated cheddar cheese to serve
• FOR THE GARLIC AND HERB CROUTONS
• 1/4 loaf of bread cut into 3cm / 2 inch cubes
• 30 ml / 2 Tablespoons olive oil
• 30 g margarine
• 2 cloves of garlic (crushed)
• 1 teaspoon dried mixed herbs
• 1/2 teaspoon crushed dried chilli flakes

Instructions

1. 1

   FOR THE CHOWDER

2. 2

   Heat the oil and butter in a heavy based pot and add the chopped onion, potato, celery, pepper and crushed garlic

3. 3

   Fry for about 2 minutes and then reduce the heat to low, cover and cook for 10 minutes, stirring occasionally.

4. 4

   Pour in the water, season to taste and bring to the boil. Cover and cook for 10 minutes, until all the vegetables are tender.

5. 5

   Add the beans, milk and corn. Simmer uncovered for 5 minutes. Serve with the grated cheese and croutons.

6. 6

   FOR THE CROUTONS

7. 7

   Simmer2 tablespoons olive oil, 2 tablespoons of butter or margarine, 2 crushed cloves of garlic, ¼ teaspoon of dried mixed herbs and a ¼ teapoon of crushed chillies in a pan. Allow this to simmer just until the butter or margarine has melted.

8. 8

   Remove from the heat and allow the flavours to infuse while you chop up your bread.

9. 9

   Cut up a ¼ loaf of bread into 3 inch cubes. Drizzle the oil or roll the bread cubes in the oil until evenly coated.

10. 10

    You can either bake the seasoned bread cubes at 180°C in the oven for 15 minutes or fry them in a pan, on the stove for 15 minutes, just until they are crunchy. Serve with the chowder topped with grated cheese and freshly ground black pepper.