Ingredients
1 baguette
garlic infused olive oil
50g butter
3 shallots (green onions),
finely chopped
¼ cup plain flour
1 cup milk
1 tsp Dijon mustard
½ cup pale ale beer
125g cream cheese, cubed
½ cup grated mozzarella
½ cup grated vintage cheddar
good pinch cayenne pepper
125g can corn kernels, drained
Method
-
Preheat oven to 180°C. To make garlic toasts, slice baguette diagonally into 1cm thick slices and place on an oven tray.
Brush both sides with garlic infused olive oil. Bake for about
8-10 minutes or until crisp and lightly golden. -
Melt butter in a large saucepan over medium heat. Add shallots and cook, stirring, for 30 seconds. Add flour and cook, stirring with a whisk, for 2 minutes. Remove from the heat and gradually add milk, whisking until combined and smooth and all milk has been incorporated. Return to a medium heat. Add mustard and beer. Cook, stirring, for about
5 minutes or until sauce comes to the boil and thickens. -
Stir in cream cheese, mozzarella, half the cheddar and the cayenne. Stir until combined and cheeses have melted. Season. Stir in corn until combined. Spoon into 4 individual oven-proof pots or 1 oven-proof dish.
-
Sprinkle with remaining cheddar. Bake for 15-20 minutes or until lightly golden. Serve with garlic toasts.
See also our Creamy chicken, bacon & corn chowder for a another classic take on chowder
