Corn Chowder with Leeks and Bacon
Ingredients:
- 2 leeks, rinsed and chopped, white and light green only
- 2 cups water
- 1 lbs potatoes, peeled and diced
- 1 clove garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- 6 ears corn, husked
- 2 1/2 cups milk
- 1/2 cup half-and-half
- 3 strips bacon, cooked, drained and crumbled
- 1/2 tsp ground black pepper
- 1/8 tsp hot pepper sauce
- 2 tomatoes, seeded and chopped
Preparation:
In a large pot combine leeks, water, potatoes, garlic, bay leaf, thyme and whole ears of corn. Heat to boiling, reduce heat and simmer until potatoes are tender.
Remove corn from pot, cut off kernels and set aside. Discard corncobs and bay leaf.
Purée potato mixture until smooth. Return purée to pot and add corn kernels, milk and half-and-half. Heat slowly; do not boil. Add bacon, pepper and hot pepper sauce.
Garnish with 2 spoonfuls of chopped tomatoes.
Servings: 8Source:
Submitted by: Recipe Group Member
Date:
