Recipe - Creamy Corn Chowder

>> Wednesday, October 21, 2009

It's soup season - yay! I love soup! And I love this new recipe for corn chowder I tossed together the other day - definitely a new favorite. It cooks in one pot, uses stuff I usually have on hand, and the leftovers are terrific. Who could ask for more?

Warm up 2T butter and 2T olive oil in a soup pot. Toss in 3 large leeks (chopped), 4 large carrots (chopped) and a sprinkle of salt and let them cook over lowish heat for about 5 minutes. You don't want them to brown, just soften. Shallots would probably work if you don't have leeks on hand, but I think regular onions might be too oniony. In a pinch I'd try it, but maybe reduce the amount?

Add 6 medium red potatoes (cut into 1/2 inch chunks). Don't bother peeling them - really. This isn't that kind of soup. Add 2 t dried thyme, 1 T dried basil, and 2 cans of good vegetable stock. If you have fresh herbs, use 'em of course! Just use twice as much. Add a little salt here too, unless your stock is really salty.

Bring it all to a boil, then reduce heat to simmer, cover, and cook until the potatoes are soft. It will probably take about 10 minutes.

Stir in 2 cups half and half. Yes - I said half and half. Don't even try to substitute milk. It will not be good and you know it.

Stir in 4 cups frozen corn. If it's the middle of summer and you feel like cutting fresh corn off the cob and using that - you're a better woman than I am. Me? I'd make the soup with frozen corn and serve corn on the cob on the side. And some corn muffins with lots of butter. I do love corn. But I digress. . .

Warm it up until it almost boils, then let it simmer for a few minutes to really blend the flavors together. Taste it and add a bit more salt if it needs it. Eat it in huge bowls. Yum!

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