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Author Notes: This delightfully simple chowder gets plenty of natural sweetness from the fresh corn, but adding the seeds from a vanilla bean enhances that sweetness and gives the dish an amazing scent. Make it light with low-fat milk, or make it your own by adding some crab, lobster, or even a little bit of bacon. If fresh corn is unavailable, substitute frozen. —ChrisandAmy
- 1 tablespoon unsalted butter
- 1 small leek, thinly sliced
- 2 teaspoons fresh thyme leaves
- kosher salt to taste
- fresh ground black pepper to taste
- 4 cups milk
- 2 small potatoes, peeled and diced
- 1 vanilla bean
- 4 cups fresh sweet corn kernels
- Heat the butter in a large saucepan.
- Add the leek, thyme leaves, salt and pepper and cook for five minutes, until leek starts to soften.
- Stir in the milk.
- Split the vanilla bean lengthwise and, with the tip of the knife, scrape the seeds from the bean into the soup; discard the pod.
- Add the diced potatoes and simmer about 20 minutes, until potatoes are fork-tender.
- Take one cup of the corn kernels and puree them in a food processor; add the puree to the soup to thicken it.
- Add the remaining three cups of corn and cook for an additional 10 to 15 minutes.
- Serve hot.
- This recipe was entered in the contest for Your Best Recipe with Vanilla
- This recipe was entered in the contest for Your Best Corn off the Cob