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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
tablespoon unsalted butter
small leek, thinly sliced
teaspoons fresh thyme leaves
kosher salt to taste
fresh ground black pepper to taste
small potatoes, peeled and diced
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