Corn Chowder with New Potatoes
Serves: 8-10
Ingredients
Amount |
Ingredient |
|---|---|
3 tbsp |
unsalted butter |
1 large |
leek, white part plus one inch of green, cut into thin rounds, washed |
1 large |
onion, finely diced |
1 large |
yellow bell pepper, diced |
4 cups |
vegetable stock |
1 lb |
new potatoes, peeled and diced |
1 |
bay leaf |
4 sprigs |
thyme |
8 ears |
corn (about 4 cups kernels) |
2 cups |
milk |
To taste |
salt and pepper |
To taste |
chopped chives (garnish) |
¼ cup |
chopped basil (garnish) |
Instructions
-
Shuck the corn, remove the silk and slice off the kernels.
-
In a wide soup pot, melt the butter and add the leek, onion and bell pepper.
-
Cook on low heat until the onion is soft (approx. 12 min).
-
Add the stock, potato, thyme and bay leaf and simmer until the potatoes are soft.
-
Add the corn, bring to a boil and reduce to a simmer. Simmer for 10 minutes, partially covered.
-
Season with salt and pepper.
-
Remove bay leaf and thyme sprigs and use an immersion blender to blend partially in the pot.
-
Add milk.
-
Adjust seasonings and add herbs.