Lima Bean, Leek and Corn Chowder

Directions

1. 1
   Drain and rinse beans.
2. 2
   Place beans in a 2-quart saucepan and cover with water.
3. 3
   Bring to a boil over medium heat.
4. 4
   Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.
5. 5
   Stir occasionally.
6. 6
   Add more water if needed to cover beans as they cook.
7. 7
   Slice leeks in half lengthwise.
8. 8
   Cut off and discard root end.
9. 9
   Slice off dark green tops; chop into 2-inch pieces and set aside.
10. 10
    Chop white and light green leek into 1/2-inch pieces; set aside.
11. 11
    Slice corn off cobs; reserve fresh kernels.
12. 12
    Place corncobs, corn silk and inner light-green corn husks in a large soup pot.
13. 13
    Add leek tops.
14. 14
    Cover with water and add rosemary sprig or dried rosemary.
15. 15
    Bring to a boil, lower heat and simemr for about 20 minutes.
16. 16
    Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.
17. 17
    In soup pot, place white and light green leeks and a tablespoon of stock.
18. 18
    Sprinkle with a large pinchof salt.