Creamy Corn & Butternut Pumpkin Chowder with Crusty Toasted Bread Roll

Prepare Ingredients:

Preheat oven at 170°C. Remove husks from corn and cut kernels off cob. Cut off/peel and discard pumpkin skin, then cut pumpkin into 2 cm dice. Peel onion and cut into small dice. Cut potatoes into 2 cm dice then submerge in a small bowl of cold water. Finely chop sage leaves. Drain and rinse cannellini beans.

Cook Vegetables:

Heat butter in a large pot over medium-high heat. When butter is foaming, add corn, onion, and pumpkin. Cook until onions are translucent, about 4 minutes, stirring often.

Thicken Chowder:

Sprinkle flour over vegetables in pan. Stir to combine and cook for 1 minute. Drain potatoes and add to pot. Add cannellini beans, concentrated vegetable stock, 3 cups water, season with salt, and 1 teaspoon chopped sage to pot. Mix the stock in well. Increase heat to high and bring to a boil.

Simmer Chowder:

When chowder is boiling, reduce heat to medium and simmer until potatoes and pumpkin are tender, about 12-15 minutes. Remove pot from heat and stir in as much of the cream as desired. Taste and add salt and pepper as needed.

Bake Bread:

Meanwhile, slice bread and bake in oven until lightly toasted about 2-3 minutes. Spread with remaining butter.

You Plate It:

Divide chowder into bowls. Garnish with remaining chopped sage and serve with buttered toasted bread on the side. Enjoy!