1.15.2010

Corn Chowder with Crispy Leeks


In the dead of the Chicago winter - when going outside must be a strategic effort involving how many layers to wear and which snow boots to put on, when temperatures barely break out of the teens and you seriously consider paying the neighbor's kid $20 to come walk your dog, when a move to Florida, or hell, even Alabama sounds appealing...there's nothing better than inhaling a big bowl of soup while sitting under a wool blanket. For this particular chilly evening, we wanted something hearty, creamy and filling - a real meal - and corn chowder fit the bill. It's easy, semi-quick and relatively healthy so when you realize we have 3 more months of this season, whip up a pot of this and tell winter to go to hell.

Corn Chowder with Crispy Leeks and Roasted Tomatoes
3 cups corn (frozen or fresh off the cob)
1 large potato
2-3 shallots
Veggie or chicken stock
One leek
3 small tomatoes
Cream, half and half or whole milk
Olive Oil
Red pepper flakes

1. Since roasting the tomatoes will take the longest of all the prep work, start off by slicing them thin, drizzling them with olive oil, and topping with salt and pepper. Roast in the over at 450° for 30-45 minutes or until shriveled and a bit charred.

I had no idea Tomato Knifes existed but they do and they're amazing. Best purchase ever and highly recommended.

Before and after.

2. Slice the potatoes and shallots and saute until soft. Add the corn and stock and bring to a boil.

3. Add cream or milk to taste and use an immersion blender or potato masher to smooth out the texture of the soup a bit, until it looks like this:


4. Next up, the fun part - frying things! Slice the leeks into quarter sized rings (the white and light green part only - the dark green stalks are too tough to eat) and immerse into water to clean thoroughly. Leeks can be very sandy so don't skip this part.

Tupperware Art.

5. Heat your oil, enough to cover the leeks fully, in a saucepan and when it starts to smoke a bit, turn it down and add the slices of leek. Fry until they begin to get golden brown, then quickly remove from the oil and place on a papertowel. (fyi, wait until the oil is completely cool to dispose of)

Fun with Frying. Salt after you pull them out of the oil.

Crispy, salty, and delicious.

6. Finally, dish your creation into bowls, garnish with pieces of the roasted tomatoes (their tart-sweetness goes well with the corn and cream), red pepper flakes, crispy leeks, a little cheese if you wish and enjoy.

Best when shared with friends...

...but not for dogs.

2 comments:

dapeen said...

This soup has been my favorite thing to eat this year - it was soooo tasty and everything came together into a delicious masterpiece. Also - the pics came out amazing. One more thing, instead of a wool blanket I prefer to cuddle with Rufus.

dapeen said...
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