Corn Chowder with Leeks and Bacon
Wake up your taste buds with the smokiness of bacon and the crispiness of corn in this velvety cream soup.
2 leeks, rinsed and chopped, white and light green only
2 cups water
1 pound potatoes, peeled and diced
1 clove garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
6 ears corn, husked
2 1/2 cups milk
1/2 cup half-and-half (light cream)
3 strips bacon, cooked, drained and crumbled
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
2 tomatoes, seeded and chopped
- In a large pot combine leeks, water, potatoes, garlic, bay leaf, thyme and whole ears of corn. Heat to boiling, reduce heat and simmer until potatoes are tender.
- Remove corn from pot, cut off kernels and set aside. Discard corncobs and bay leaf.
- Purée potato mixture until smooth. Return purée to pot and add corn kernels, milk and half-and-half (light cream). Heat slowly; do not boil. Add bacon, pepper and hot pepper sauce.
- Garnish with 2 spoonfuls of chopped tomatoes.
Makes 8 servings.