Best Butternut Corn Chowder With Goat Cheese Croutons Recipes

CORN CHOWDER WITH GARLIC CROûTONS

Corn chowder with garlic croûtons image

Warming, tasty, filling - just ideal when friends or family pop round unannounced

Provided by Good Food team

Time 40m

Number Of Ingredients 14

Ingredients

25g butter
1 small onion , finely chopped
1 small garlic clove , crushed
1 stick celery , chopped
1 small green pepper , deseeded and cubed
1 large potato , cubed
600ml semi-skimmed milk
300ml vegetable stock
300g can sweetcorn , drained and rinsed
few drops Tabasco sauce
2 tbsp chopped fresh chives , to serve
2 thick slices bread , crusts removed and cubed
2 garlic cloves , crushed
2 tbsp olive oil

Steps:

Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

Nutrition Facts : Calories 395 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.73 milligram of sodium

GOAT CHEESE CROUTONS

Goat Cheese Croutons image

Provided by Food Network

Number Of Ingredients 4

Ingredients

1 French baguette, sliced into 1/4-inch-thick rounds
Olive oil
4 ounces fresh goat cheese
Cracked black pepper

Steps:

Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.;

CORN AND BUTTERNUT SQUASH CHOWDER

Corn and Butternut Squash Chowder image

Usher in the fall season with this warming vegetarian soup, a recipe courtesy of Jonathan Parks from Brooklyn, New York.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
1 medium onion, chopped
1 box (10 ounces) frozen corn, thawed
1 1/2 teaspoons curry powder
Coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable broth
1/2 cup heavy cream

Steps:

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

Nutrition Facts : Calories 329 g, Fat 12 g, Fiber 8 g, Protein 6 g