Localvore Corn Chowder


Source: /node/913
Prep time: 45 minutesCooking time: 30 minutesTotal time: 1 1/4 hours

Description

A great soup to make using a variety of localvore foods.

Ingredients

1  
bay leaf
2 tablespoons
sunflower oil, local
1  
onion
1  
leek
4  
thyme sprigs
1 pound
potatoes
4 cups
vegetable stock
6  
corn ears
1 bunch
chives
6  
basil, fresh
1  
bell pepper, red
2 cups
milk

Instructions

In a soup pot gently cook the sunflower oil, onion, leek, pepper, thyme, and bay leaf until the onions are translucent - about ten minutes. Add potatoes and cook for 1 to 2 minutes, stirring occasionally. Add vegetable stock and salt, bring to a boil and reduce to a simmer. Cook until potatoes are tender - about 25 minutes. Remove the bay leaf. To thicken the soup, puree about half of the potatoes with a potato masher or with a slotted spoon on the side of the pot. Add the corn kernels and cook for 5 minutes. Add the milk and heat through. Adjust seasoning. Serve and garnish with fresh herbs.

Notes

Have ready in advance 1 quart of homemade vegetable stock.

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