Leek, Corn and Pepper Chowder

By KeyIngredient

Ingredients

• 3 leeks, white and pale green parts only, washed and sliced
• 1 sweet red pepper, seeded and diced
• 2 Tbsp unsalted butter
• 2 cups corn kernels
• pinch of cayenne
• 6 cups of chicken or vegetable stock
• 1/2 whipping cream
• salt and white pepper to taste
• 3 Tbsp finely chopped parsley
• Tabasco or other hot sauce to taste

Preparation

Step 1

in a large pot over medium heat, saute the leeks and red pepper in the butter until the leeks are softened. Pile in the corn and stir in the cayenne.

Add the stock. Bring to a boil over high heat, then reduce the heat to medium low. Simmer, uncovered, until the vegetables are tender, about 25 minutes. Add the cream and reheat over medium heat. Add salt and pepper to taste.

Ladle up a chunky bowl and garnish with some hot sauce.