Jul 14 2026
Restaurants›Atelier Florian›Hand Passed Hors D'oeuvres Recipe

Hand Passed Hors D'oeuvres Recipe

Inspired by Atelier Florian
Time40m
Serves8

Corn chowder shooters with sweet corn, holy trinity, garlic, potatoes & cream.

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Ingredients

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Base Ingredients

Holy Trinity

Flavor Enhancers

Method

Preparation

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and green bell pepper (the Holy Trinity) and sauté until softened, about 5 minutes.

  2. 2

    Add Garlic

    Stir in the minced garlic and cook for an additional minute until fragrant.

  3. 3

    Incorporate Potatoes and Corn

    Add the diced potatoes and sweet corn to the pot, stirring to combine with the sautéed vegetables.

  4. 4

    Add Broth and Seasoning

    Pour in the vegetable broth, season with salt and black pepper, and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Final Touches

  1. 5

    Blend the Soup

    Using an immersion blender, blend the mixture until smooth. Alternatively, you can carefully transfer the soup to a traditional blender in batches.

  2. 6

    Stir in Cream

    Return the blended soup to the pot and stir in the heavy cream. Heat through over low heat, adjusting seasoning if necessary.

  3. 7

    Serve

    Pour the corn chowder into shooter glasses, garnishing with a sprinkle of fresh herbs if desired, and serve warm.

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