Potato Corn Chowder.
This is something I make without recipe, so I'll try to estimate my quantities here, feel free to experiment.
1 Tbsp. olive oil
1 med. onion, diced
2 Leeks, sliced (see instruction below)*
4-5 med. Potatos, peeled and cubed
2 cups frozen corn
chicken broth or boullion
salt and pepper, thyme
*to prep Leeks, cut of the root end and the ragged ends. Cut Leek in half lenthwise. Now rinse carfully, seperating the leaves and rinsing in between where they tend to collect dirt while growing. Shake dry and slice.
Saute onion in oil until translucent. Add leeks and cook over med. heat for a few minutes, stiring. Add potatos, corn and enough broth to cover about 1" over veggies. Season with salt and pepper. I usually cook a spring of fresh thyme with this, but you could also use a little bit dryed. Bring to a boil, then reduce heat and simmer for about 30min. add more broth or water while cooking to keep the consistency like a stew.
When done, I take the potato masher to the whole pot and coarsly mash up some of the potatos to make the soup somewhat creamy. You could also use a submersion blender or blend some of the soup and stir it back in, but I like to still have it quite "chucky".
This is something I make without recipe, so I'll try to estimate my quantities here, feel free to experiment.
1 Tbsp. olive oil
1 med. onion, diced
2 Leeks, sliced (see instruction below)*
4-5 med. Potatos, peeled and cubed
2 cups frozen corn
chicken broth or boullion
salt and pepper, thyme
*to prep Leeks, cut of the root end and the ragged ends. Cut Leek in half lenthwise. Now rinse carfully, seperating the leaves and rinsing in between where they tend to collect dirt while growing. Shake dry and slice.
Saute onion in oil until translucent. Add leeks and cook over med. heat for a few minutes, stiring. Add potatos, corn and enough broth to cover about 1" over veggies. Season with salt and pepper. I usually cook a spring of fresh thyme with this, but you could also use a little bit dryed. Bring to a boil, then reduce heat and simmer for about 30min. add more broth or water while cooking to keep the consistency like a stew.
When done, I take the potato masher to the whole pot and coarsly mash up some of the potatos to make the soup somewhat creamy. You could also use a submersion blender or blend some of the soup and stir it back in, but I like to still have it quite "chucky".
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