Sweet Corn Chowder
Yield: 4 quarts
2 leeks, sliced thin
2 stocks celery, small dice
4 mild chilies, sliced thin
2 cups fresh sweet corn cut from the cob or one bag frozen sweet corn
4 russet potatoes, small cubes
2 quarts chicken stock
1 quart sour cream
4-5 sprigs fresh thyme
1 dried bay leaf
2 Tablespoons oil
Salt & Pepper to taste
In a stock pot on medium high heat, sweat leeks until almost translucent (about 20-25 minutes)
Add celery and chilies and sweat for 10 minutes
Add pantoates, chicken stock, thyme, and aby leaf
Bring to a boil then turn heat down to a low simmer
Simmer for 45 minutes or until potatoes are cooked to fork tender
Turn heat off, add in sour cream and gently stir until combined
Taste. Season with salt and pepper. Taste agian... adjust to your liking
Serve hot garnished with cheese
This freezes beautifully!
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