Corn Chowder with Golden Peppers

By rsberkenbile

Ingredients

• 1 large leek, white part plus an inch of green, sliced into thin rounds
• Kernels from 6 ears of fresh corn, or 4 cups corn kernels
• 1 lb. new potatoes, peeled and diced
• 8 opal or green basil leaves, leaves plucked, stems reserved
• 2 Tbsp. + 2 tsp. butter or oil
• 1 large onion, finely diced
• 1 bay leaf
• 4 thyme sprigs
• Salt and freshly ground pepper, to taste
• 1 large yellow bell pepper, diced
• 1 c. cooked white beans (optional)
• 2 c. milk
• Finely snipped chives

Details

Servings 4

Preparation

Step 1

First make stock from the trimmings of the soup vegetables: Cover 2 c. of chopped leek greens, corn cobs, potato peelings, and basil stems with 6 c. water. Add 1 tsp. salt, bring to a boil, simmer 30 min. Strain broth into a large measuring cup.

In a large soup pot, melt 2 tbsp. butter. Add onion, leek, bay leaf, and thyme. Cook over low heat, stirring occasionally, until onion is soft, 10-12 minutes. Add potatoes, 4 c. stock, and 1-1/2 tsp. salt. Bring to a boil, then lower the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes.

While soup is simmering, stew the peppers in the remaining butter and a few Tbsp. of water until tender, about 10 minutes. Press some of the potatoes against the side of the pot to break them up; then add corn, milk and beans (if using). Simmer until soup is heated through and corn is tender, about 5 minutes.

Thinly slice basil leaves. Add stewed peppers to the soup, and serve with freshly groumd white pepper, basil and chives.