Corn Chowder

Serves 8 

Ingredients: 

• 4-6 tablespoons sweet unsalted butter

• 4 cloves garlic, minced

• 3 leeks, whites only, cut into small dice

• 1 cup peeled Yukon Gold potato, cut medium dice

• 1 cup yellow onions, cut into small dice

• 4 roasted red bell peppers, peeled, cored, seeded and chopped (reserve 1 for crème fraiche)

• 1 tablespoon thyme leaves

• 4 cups fresh corn, about 6 ears

• 6 sprigs cilantro, plus extra for garnish, leaves removed

• 1/2 jalapeno, seeded and chopped into small dice

• 1 tablespoon honey

• 8 cups vegetable stock

• 1 roasted red pepper

• 1/3 cup crème fraiche

• 1/2 teaspoon lime juice

• Kosher salt and freshly ground pepper

Instructions: 

1. Heat a medium size pot over low heat.  Add the butter, when it melts, sauté garlic until soft, add leeks and cook until lightly browned; add the potato, onion and thyme.  Reduce heat to low, and cook for about 10 minutes or until onions are translucent.

2. Turn the heat to high, and add the corn, roasted red peppers (reserve 1 for crème fraiche), cilantro leaves, the jalapeno, 1 tablespoon honey, 2 tablespoons kosher salt, and freshly ground pepper.  Stir to coat the corn in the mixture.  Pour 8 cups of vegetable stock into the pot and bring to a boil, stirring occasionally.  Turn the heat down to low, and simmer about 40 minutes, until the corn and potatoes are tender but not mushy.

3. Meanwhile, puree the reserved roasted red pepper and crème fraiche in a food processor until smooth.  Season with the lime juice, salt and pepper to taste.

4. Strain the soup over a large bowl.  Put half the corn mixture into the blender with 1/2 cup of the liquid (soup will need to be pureed in batches).  Process at the lowest speed until the corn is pureed, then poor in 1 cup of liquid.  Turn the speed to high, and pour in more liquid, a little at a time, until the soup has the consistency of heavy cream.  Blend at least 1 minute, until the soup is completely smooth.  Transfer to a container, and repeat with the remaining soup.  Adjust seasonings.  Ladle soup into bowls; serve with a dollop of the roasted red pepper crème fraiche and cilantro leaves on top.