Potato Corn Chowder with Bay

By á-749

Ingredients

• 2 large celery ribs, diced
• 3 large leeks, white and tender green parts, sliced
• 4 large potatoes, peeled if desired, and diced
• 2 tbsps olive oil
• 2 tbsps unsalted butter
• 1 and 1/2 quarts vegetable or chicken stock
• 3 cloves garlic, minced
• 3 to 4 bay leaves
• 2 cups frozen corn kernels
• 2 cups half and half or whole milk
• 1/3 cup chopped parsley
• salt and pepper
• few pinches cayenne pepper
• 1/2 cup grated parmesan cheese

Preparation

Step 1

Add celery, leeks, and potatoes to a soup pot and sweat them in the oil and butter over low heat 10 minutes. Add stock, garlic, and bay leaves. Bring soup to a boil, then reduce heat to a simmer, cover and cook for 10 minutes. Add corn to soup. Cook for 2 minutes, then stir in half and half or milk and parsley. Season with salt and pepper and cayenne.
Heat soup over low until it reaches serving temperature. Just before serving add parmesan cheese.