corn chowder with garlic parmesan "toast"

Last night I dreamed up a delicious dinner. Go ahead, just call me the soup lady. I like to make soups. So sue me. I was inspired by a Pinterest pic I saw, and I realized I could make something like that, with the stuff we've been given over the last couple of weeks (which I need to use up).

Soooo... the result was a delish corn chowder with a sort of make shift garlic and parmesan toast, or could also be called a sort of white pizza... Anyway, it was good! So have at it.

Corn Chowder

Ingredients:
1 medium onion, diced
4 TBSP butter
1/4 cup flour
48 ounces of chicken broth
4 or 5 medium russet potatoes, peeled and cubed (1 in or less)
2 cans of corn, drained
1/2 cup white wine
1 tsp cumin
1/2 tsp coriander
salt and pepper to taste
sour cream and bacon pieces for garnish (and to stir in later, makes it super yummy)

Garlic Parmesan Toast
1 Pillsbury Pizza Crust
Garlic butter (3 TBSP softened butter, 2 tsp garlic, mix it all up)
1//2 - 1 cup shredded parmesan
1/2 - 1 cup grated mozzarella

Directions:
Saute the onions in the 4 TBSP butter until translucent. Add salt and pepper. Add flour and make a roux (a flour/butter paste used for thickening soups and sauces). Add broth (6 cups), potatoes, corn, and spices. Bring to a boil, reduce heat to medium and cook until potatoes are soft and can be mashed against the side of the pot, at LEAST 20 minutes. You might want to do this to thicken the soup a bit. Add the white wine and simmer for a little longer.

Serve with a dollop of sour cream and bacon pieces.

For the garlic "toast", I didn't have any fancy bread, but after searching the fridge, I realized one of our friends had bought us a Pillsbury pizza crust (the kind in the can). I just rolled that out, and cooked it for 5 minutes. Then I took it out, made a garlic butter (3 TBSP butter (softened), 2 - 3 tsp minced garlic), and smeared that all over the crust. I sprinkled shredded parmesan cheese and mozzarella all over the pizza crust and put it back in the oven for 10 minutes. The result was a nice, crispy toast that was perfect for dipping, and had enough protein for my picky 3 year old to eat by itself, along with some grapes and carrots and call it dinner.

Oh yeah! And all this made enough to feed about 4-5 people a 2 cup serving each, with leftover bread as well, so send with your hubby (or kids) for lunch the next day, will ya!?

Enjoy!

Another recipe post is right behind this... so stay tuned.