garlic infused olive oil
3 shallots (green onions),
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
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