August 15, 2006

Corn, Potato & Leek Chowder

kernels from 4 ears of corn
3 stalks celery, diced
3 large potatoes, peeled and diced
3 carrots, diced
2 leeks, sliced thin
2 cups milk
2 cups chicken stock
2 tablespoons butter
2 tablespoons olive oil
1 teaspoon mustard powder
1/2 teaspoon sage leaf

In a large pot, heat butter and oil. Add carrots, corn and leeks. Cook covered, stirring occasionally, until they begin to soften, about 5 minutes. Remove cover and add remaining ingredients. Bring to a boil then lower heat and cook until potatoes are easily pierced with a fork, about 30 minutes. Serve hot.
My thoughts:
This is another recipe that really highlights fresh ingredients. The subtle flavors of celery, carrot and corn really shine. I used milk in this recipe instead of the heavy cream usually present in chowder, this gives it a lighter mouth feel that I really think works well and doesn't overpower the veggies.