Potato Corn Chowder

2 large celery ribs, diced
3 large leeks, white and tender green parts, sliced
4 large potatoes, peeled if desired, and diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1½ quarts stock, we use corn stock made from corn husks
3 cloves garlic, pressed or minced
3 to 4 bay leaves, preferably fresh
4 ears corn, husked, or 2 cups frozen corn kernels
 2 cups half-and-half or whole milk
1⁄3 cup chopped parsley
Salt and freshly ground pepper
Few pinches cayenne pepper
About ½ cup freshly grated Parmesan cheese


Add celery, leeks and potatoes to a soup pot and sweat them in the oil and butter over low heat for 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 or so.

Remove kernels from fresh corn and add them to the soup, or add frozen corn kernels. Cook for 2 or 3 minutes, then stir in half-and-half or milk and parsley. Season with salt, pepper and cayenne.

Heat soup over low until it just reaches serving temperature. To make a thicker soup, puree about a third of the soup and return it to the pot. Just before serving, stir in Parmesan cheese. Serve in warmed soup bowls with extra Parmesan for passing.



From the Full Moon Native recipe files