Winter is the time for stews and soups. Before furnaces and insulation, we can imagine our ancestors circled around a steaming pot, waiting for hot broth to be spooned into their waiting bowls. Well, you've got a warm home (we assume), but that doesn't mean you don't need a little extra heat. This chowder of corn, potatoes, and carrot provides hearty vegetable warmth, enough to keep you going throughout the cold nights. Cheesy bread on the side? That's just bonus goodness.
Peel, trim, and halve carrot lengthwise. Cut into ¾" slices.
Trim ends off celery, halve lengthwise, and cut into ¾" slices.
Halve and peel onion. Cut halves into ¾" dice.
Peel and cut potato into ¾" dice.
Make slurry by combining cornstarch and 2 Tbsp. water.
Start the Chowder
Place a medium pot over medium heat and add 2 tsp. olive oil. Add carrot, celery, onion, and potato to hot pot and stir occasionally until fragrant, 1-2 minutes.
Add milk, vegetable base, and 1 cup water.
Finish the Chowder
Bring chowder to a low boil, cover, and cook 5 minutes.
Stir cornstarch slurry to recombine. Uncover, and add cornstarch slurry. Stir occasionally until potatoes are tender, 5-7 minutes.
Stir in corn and remove from burner. Season with ½ tsp. salt and ¼ tsp. pepper.
While chowder cooks, make cheesy bread.
Make the Cheesy Bread
Halve baguette lengthwise. Place baguette halves on prepared baking sheet, cut side up. Divide cheese between baguette halves.
Bake until cheese is melty and bubbly, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!