Potato, Leek & Corn Chowder

Name: Potato, Leek & Corn Chowder
Ingredients: 4 stems leeks sliced and rinsed in a bowl of water*; 5 russet potatoes peeled and diced; 6 cloves garlic smashed; 2 tablespoons butter; 2 tablespoons olive oil; 3 1/2 cups vegetable broth; 2 cups heavy cream; 2 cans corn including liquid from 1 can; 1 cup shredded cheddar for garnish; scallions sliced, for garnish; salt; pepper

12 ingredients

6 steps

Ingredients

4 stems leeks sliced and rinsed in a bowl of water*
5 russet potatoes peeled and diced
6 cloves garlic smashed
2 tablespoons butter
2 tablespoons olive oil
3 1/2 cups vegetable broth
2 cups heavy cream
2 cans corn including liquid from 1 can
1 cup shredded cheddar for garnish
scallions sliced, for garnish
salt
pepper

Directions

1

*First a note on the leeks. You want to use only the white and light green part, the part nearest the roots. The deep green part is rather tough and can be discarded. Once you slice the leeks into rounds, separate the rings and place into a bowl of cold water. Using your hands move the pieces around allowing any sand to fall to the bottom on the bowl. Drain and pat dry with a paper towel.
2

In a large pot, over medium low heat, Add the olive oil and butter. Once the butter is melted add in the leeks and garlic. Season with salt and pepper. Cook until softened, about 10 minutes.
3

Next add in the potatoes, toss to coat with the other ingredients. Cook for another 10 minutes, stirring half way through. Again season with salt and pepper.
4

Add in the vegetable broth and simmer until the potatoes are tender, approx 30-40 minutes. Using an immersion blender, blend to the consistency of your liking. It will be very thick, don't panic!
5

Add in the heavy cream, 2 cans of corn and 1 can worth of the liquid. Simmer for 10 minutes.
6

Garnish with some sliced up scallions and a nice little pile of cheddar cheese.