Chunky Corn Chowder

When corn is in season, I'm usually not in the mood for a steamy chowder. Frozen corn works just fine here.

1 russet potato, peeled and cut into 1/2 inch cubes
2 cups milk
2 carrots, peeled and finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
3 cloves garlic, minced
2 tb butter
3 cups corn kernels
1/2 cup sour cream
salt and white pepper

When boiling the potato, use only enough water to cover the cubes by about 1/2 an inch. Boil until well cooked. Reserve the potato water. Mash the potatoes and blend with the milk. Set aside.

Saute the carrots, celery, and onion in the butter until the vegetables begin to soften. Add the garlic and continue cooking for a couple minutes. Stir in the mashed potato/milk mixture. If you want a thinner broth, stir in as much reserved potato water as you like. I used all mine, about 1 1/2 - 2 cups. Stir in the corn. Bring the soup to a boil, then simmer for 10-15 minutes until slightly thickened. Whisk in the sour cream and season to taste.

I served this with some easy homemade croutons:

2 cups cubed, day-old (or several-day-old) bread
3 cloves garlic, minced
1 tb butter
1/4 tsp fresh thyme leaves
1/4 tsp salt

Preheat oven to 450 degrees F.

Saute the garlic in 1 tb of butter. When fragrant, but not browned, remove from the heat and stir in 1/4 tsp fresh thyme leaves and 1/4 tsp salt. In a baking dish, spread the bread cubes out in a single layer. Pour the melted butter mixture over the bread. Stir to coat. Bake for about 10 minutes or until crunchy.