I had an abundance of potatoes from the CSA,
and leeks. And the corn is coming in. Not Rowan County local, but NC local!
Off the cob!
And diced.
And a local veggie crop for the salad, all from a 10 mile radius.
And some SC peaches for froyo. And then my camera battery died.
Enter trusty iPhone for the final, after dinner left-overs photo. Handy, but it doesn't do it justice. This was the first time I've used fresh corn instead of frozen and what a difference! This recipe is very similar to this one I made in the winter, but lighter, healthier for summer and vegetarian (vegan if you amend the cheese).
Leek, Potato & Corn Chowder
4 c. diced yukon gold potatoes
3 c. chopped leeks
5 ears of corn, de-cobbed (is that even a word?!)
4 diced celery stalks
64 oz liquid (I used half broth, half water)
2 c plain soy milk
1/2 c grated cheese (I used cheddar and muenster)
garlic powder, Mrs. Dash original
EVOO
Heat EVOO in a large soup pot, add leek & celery and saute 1-2 minutes. Add spices, liquid and potatoes, bring to boil for 2-3 minutes. Reduce heat and add corn, simmer 10-15 minutes. Add soy milk and cheese and stir well. Continue simmering for 10 minutes until ready to serve.
Happy Father's (a) Day (late)!
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