Corn Chowder
This soup is simple, but looks and tastes wonderful. This version feeds four
polite people as a starter, or two hungry people as a meal. The recipe can be
multiplied easily. It keeps well--I've refrigerated and frozen it, with no loss of
taste or texture. Another plus--if you're serving this to dinner guests and
they're late, it keeps nicely in the pot. Sitting actually enhances its flavor.
Just turn the heat to low, and make sure it's not sticking to the pot.
Like most soups, you can dress this one up a bit. I've added shallots, bacon,
broccoli, fresh crabmeat and/or chopped spinach, all at the early stages. I've
also added fresh mushrooms with the corn. Corn is the only frozen vegetable I'll use, though. Others make it watery.
Whatever you do, do not use canned corn for this chowder. Fresh is best, but who has time to shuck?
1/2 stick butter (not margarine)
black pepper
fresh parsley
3 leeks, white part only, cleaned and sliced into rings.
2 carrots (or 8 mini-carrots, minced)
1 pint half & half
1 box chicken broth (I like organic, low sodium or Kitchen Basics stock)
1 small red pepper, julienne cut (do it the easy way--buy a bit at the salad bar!)
1 bag frozen sweet corn (or fresh corn, if you are patient)
1 pint whole milk
Spray the bottom of a small stockpot or large soup-pot with PAM or cooking spray. On medium heat, melt butter.
Add the leeks and saute until translucent--a minute or two. Add black pepper and parsley to taste--I usually do 4-6 twists of fresh
pepper and 6 sprigs of parsley
Add about half of the half & half and the carrots and let this cook down a bit, forming an almost gooey, thick base. Do not let it
burn.
Add half the chicken broth, stirring gently. When this boils, add the red pepper. Add 1/2 bag corn.
Add the milk. If you want a wicked, rich soup, substitute half & half.
Reduce heat, let it cook for 10 minutes. Puree with handheld blender if you like a thicker soup.
Add remaining broth, corn, and half & half. Simmer another 5-10 minutes. Garnish with fresh parsley and pepper.
