Everlasting Gardener

Joanie Lapic Herb Specialist

Potato-Bay Corn Chowder

Just right, with maybe some fresh-baked bread, for those chilly late-winter/early spring evenings.

2 celery sticks, diced
3 large leeks, white and tender green parts, sliced
4 large potatoes, peeled if desired, and diced
2 Tbsp. olive oil
2 Tbsp. butter
1 1/2 qts. vegetable or chicken stock
3 cloves garlic, pressed or minced
3 or 4 bay leaves, fresh, if possible
2 cups canned or frozen corn kernels
2 c. half-and-half or whole milk
1/3 c. chopped parsley
Sea salt and freshly ground pepper
about 1/4 tsp. cayenne pepper, if desired
1/2 c. freshly-grated Parmesan cheese

Add celery, leeks and potatoes to a soup pot and saute them in the oil and butter over low heat for ten minutes. Add stock, garlic and bay leaves. Bring soup to a boil, then reduce heat to a simmer; cover and cook for 10 minutes or so.

Add corn kernels to soup, cook 2 or 3 minutes, then stir in half-and-half or milk and parsley. Season with salt, pepper and cayenne.

Heat soup over low heat. Just before serving, stir in Parmesan cheese.
Serves about 8.

(RECIPE ADAPTED FROM HERB COMPANION, MARCH, 2009)

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