Vanilla-Scented Sweet Corn Chowder

Directions

1. 1
   Heat the butter in a large saucepan.
2. 2
   Add the leek, thyme leaves, salt and pepper and cook for five minutes, until leek starts to soften.
3. 3
   Stir in the milk.
4. 4
   Split the vanilla bean lengthwise and, with the tip of the knife, scrape the seeds from the bean into the soup; discard the pod.
5. 5
   Add the diced potatoes and simmer about 20 minutes, until potatoes are fork-tender.
6. 6
   Take one cup of the corn kernels and puree them in a food processor; add the puree to the soup to thicken it.
7. 7
   Add the remaining three cups of corn and cook for an additional 10 to 15 minutes.
8. 8
   Serve hot.