Asparagus-Leek Chowder

By carvalhohm

Ingredients

• 6 tablespoons butter
• 1 ⁄2 pound mushrooms, sliced
• 2 large leeks, trimmed and sliced
• 3 ⁄4 pound fresh asparagus, trimmed and chopped
• 3 tablespoons all-purpose flour
• 1 ⁄2 teaspoon salt
• 1 ⁄8 teaspoon freshly ground black pepper
• 2 cups chicken broth
• 2 cups half-and-half
• 1 (12-ounce) can white whole-kernel corn, undrained
• 2 tablespoons chopped pimientos

Details

Adapted from storey.com

Preparation

Step 1

1. Melt the butter in a large soup pot over low heat. Add the mushrooms, leeks, and asparagus and cook until almost tender, about 10 minutes.
2. Sprinkle the flour, salt, and pepper evenly over all the vegetables; sauté for 3 to 4 minutes.

3. Add the chicken broth gradually, stirring to prevent lumps, and simmer for 10 minutes. Add the half-and-half and heat, stirring constantly, until the soup is hot and bubbly.

4. Stir in the corn and pimientos and heat through, being careful not to boil. Season to taste with additional salt and pepper, if needed, and serve hot.

Make ahead? Yes; when reheating, be careful not to let soup boil.
For large crowds: Go ahead and splurge — asparagus season is short.
For vegetarians: Use vegetable broth rather than chicken.

Dealing with Leeks:
This member of the onion family, which looks a gigantic scallion, has a mild, almost soft taste that beautifully complements many dishes; it’s especially nice with potatoes and asparagus.

Because of the way they grow underground, leeks often have sand or dirt trapped between the layers, and if you simply slice the whole leek horizontally into rounds (which seems the natural thing to do), the sand will still be there.

There is an easier way to deal with this: First cut the entire leek into two big pieces, right where the green leaves start. Discard most of the green leaves; they’re usually rather tough, especially the nearer you get to the tops. But keep a bit of the lowest edge of the leaves (nearest where you cut), because they have a nice color when cooked. Cut the white part lengthwise into halves (even quarters, if the leek is very fat), and swish them vigorously in a large bowl of water. You may need to do this more than once. Now drain, and proceed to chop, dice, or cut the leeks however you need for your recipe.