POTATO LEEK CORN CHOWDER RECIPES

Steps:

• Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
• Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
• Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
• Puree in Blender in batches for creamy consistency, if desired.
• Top with additional Parmesan cheese, I also add parmesan croutons.
• Enjoy with the family on soup night!
• *Cleaning leeks:.
• *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don’t cut all the way through the root at this point. Then clean both “halves” under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it’s attached to the root, and discard the root.

Steps:

• Heat half the oil in a large pan over a medium setting. Reserve a few pieces of leek to serve, and cook the rest for 5-6 mins, until softened. Add the sweetcorn and thyme and cook for 8-10 mins, until starting to caramelise. Season with black pepper.
• Add the potatoes and stock, stirring well. Bring to a simmer, add the milk and cook for 18-20 mins, until the potatoes begin to break down.
• Meanwhile, heat the remaining oil in a frying pan. Separate the reserved leek into rings and fry over a high heat for 1-2 mins, until crispy and golden.
• Remove the thyme from the soup; divide between 4 bowls. Top with crispy leeks and serve with sourdough.