Recipe-of-the-Week: 10/17/2012:Corn and Leek Chowder

Cafe Johnsonia sure does have something for everyone. Here is a hearty chowder that will warm up any chilly day!

Corn+Leek Chowder

Baby, it’s freezing cold outside. Here in Utah we’ve had more snow already this year than I remember having all of last year. Okay, I’m exaggerating just a bit. I am longing for the sun. That is no exaggeration. I go through these phases when I love certain veggies or fruits. I use them in everything until I find a new love and move on.
Fennel was my veggie of choice for most of the summer and early fall. Leeks are back in my heart now. Oh, how I love leeks. I cheer when they are in season, though you can get them year-round. I sneak them into just about everything I can–Thanksgiving stuffing, soups, pizza, omelets, spoonbread. You name it.
Corn+Leek Chowder

Corn+Leek Chowder

Corn and Leek Chowder

Ingredients:
1 small bag frozen corn
3 leeks, white and tender green parts, well washed and thinly sliced
2-3 stalks celery, diced
1 large onion, diced
a little oil, for sauteeing
4-5 medium red skinned potatoes or other waxy potato (don’t peel them, that’s too much work), diced
8-10 cups low-sodium chicken broth
1/4 cup butter
1/4 cup + 1 Tbsp. all-purpose flour
1 cup whipping cream
Garnishes: sliced green onions, shredded cheddar, crumbled bacon, fresh herbs if you got ’emInstructions:
In a large stock pot, saute the leeks, celery, and onion in a little oil until they start to soften. Toss in the potatoes. Add enough chicken broth to cover and simmer until the potatoes are almost cooked through. Meanwhile, in a small saucepan or skillet, melt the butter. After it starts to foam, add the flour and stir with a wooden spoon. Cook for a few minutes, being careful not to let it brown. When the potatoes are almost cooked through, add the flour/butter paste a little at a time and stir. The soup will thicken up at this point. Keep stirring. Add the whipping cream and any additional broth to get it to the desired thickness. Add the corn and simmer for a few minutes. Season with salt and freshly ground black pepper. Ladle into bowls and garnish, if desired.Makes enough for 8-10 people, unless you want seconds (you will), and in that case more like 6 people.

One Response to Recipe-of-the-Week: 10/17/2012:Corn and Leek Chowder

  1. Leslie Slover 22/10/2012 at 2:34 am

    Thank-You, I appreciate your wonderful receipts
    Leslie Slover

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