Creamy Corn & Butternut Pumpkin Chowder with Crusty Toasted Bread Roll
- Prep time: 40 minutes
- Calories: 638
- 2 of Sweet Corn Cob
- 1⁄2 of Butternut Pumpkin (small)
- 1 of Brown Onion
- 200 g of Gourmet Potatoes
- 1 Small Bunch of Sage
- 21⁄2 Tbsp of Vege Stock Concentrate
- 1 Tbsp of Plain Flour
- 1 of Roma Bread Roll
- 100 g of Thickened Cream
- 1 Tbsp of Butter (pantry)
Prepare Ingredients:Preheat oven at 170°C. Remove husks from corn and cut kernels off cob. Cut off and discard pumpkin skin, then cut 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, 1 tsp chopped sage, concentrated vegetable stock and 3 cups water. Mix well, season with salt to taste. 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!