CSA box this week: potatoes, leeks, kale, 2 ears of corn, garlic, ever-present squash
What to make? I put it all together (ok, not the kale and the squash) and made a soup. (Thanks, M. for the suggestion!)
Potato Corn Chowder
This soup was so good! Very simple and straightforward flavors, but it made me very happy. Quick! Make it while corn is still around. I don’t think that frozen corn would quite taste as delicious.
Chop the leek and the onion very small. Mince the garlic.
Put about a tablespoon each of olive oil and butter in the bottom of your soup pot over low to medium heat. When the butter begins to foam, add the leek, onions, and garlic. Toss some kosher salt and black pepper in. Stirring every once in awhile, cook this on low for awhile (about 15 minutes.) Do not brown.
Add in your stock. Simmer with a lid on low for about 15 minutes.
Add milk. Stir. Add potatoes. (I used half reds and half yellows.) Stir. Taste and adjust for salt. Simmer for about 15 more minutes. Add the corn about ten minutes before you want to eat.
This soup rewarms very well for lunch the next day, but I’m not so sure about the results if you would freeze it.