Leek and Potato Soup (Corn Chowder)

You can make this without the corn, or you could leave out the lees and make corn chowder. A neighbor gave us a bag or two of corn on the cob. There was a lot, so we used it.

Ingredients:

  • 4 potatoes
  • 3 cups of corn (optional, use to make corn chowder)
  • 2 leeks (optional, use to make leek and potato soup)
  • 1-2 small onions or one medium onion
  • handful of fresh parsley
  • small handful or large pinch of fresh celery leaves
  • 1 litre of water
  • 1 cup of cashews
  • 3-4 small cloves of garlic, or 2 large cloves, peeled
  • 4 generous pinches of salt
  • about 1 Tbsp or a small handful of basil
  • large pinch or small handful of ground thyme (or about 1 tsp, at least, maybe 2 tsp)
  • large pinch or small handful of ground rosemary (or about 1 tsp, at least, maybe 2 tsp)
  • pinch of oregano
  • oil (about 3-4 Tbsp)

To Make:

  1. Scrub potatoes well and dice them. Pre-boil or steam potatoes for about 10-20 minutes or until they start to soften. You may also use leftover baked potatoes. Use just enough water to cover the potatoes and a pinch or two of salt. This is separate from the water and salt in the list of ingredients above. You may also pre-boil the corn for softer corn, if desired. We didn’t. You can boil these while prepping the other ingredients.
  2. Add corn to the pot (if you did not already pre-boil the corn in the soup pot). Use a large enough pot for everything.
  3. Peel and slice onions and add to the pot. Rinse the onions before using.
  4. Peel and slice leeks and add to the pot. You may use the greens. I chose to freeze the greens instead and to leave them out of the soup. Wash the leeks well before using. It seems they collect dirt.
  5. Blend cashews, parsley, celery leaves, garlic, salt, and litre of water together until smooth/milky.
  6. Pour into the pot.
  7. Add herbs.
  8. Bring all to a boil.
  9. Reduce heat and continue boiling, covered, stirring often, for about 30 minutes or until all vegetables are tender.

Your pot may try to boil over, so keep an eye on it when it is first coming to a boil and remove from heat, if necessary, until the bubbles go back down.

This filled at least four bowls for us, but we had seconds each time, I think, so may make about 6 bowls. It makes a good meal.

 

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Categories: soups&stews | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

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