In The Kitchen: Farmer's Market Chowder

I love love love soup especially creamy soups. I made this soup a few weekends ago and loved it. This soup is really involved you will need to use at least 3 different pans, so I highly recommend making this over the weekend. Another reason why this soup is so yummy is because you can get most of these ingredients at your local farmers market. Hope you enjoy!

INGREDIENTS (serves 6)

  • 4 large (or 5 small) ears of corn, kernels removed and cobs reserved
  • 2 ½ cups low-fat milk (I used soy milk)
  • 2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 tbs) divided
  • 2 tbs unsalted butter (I used earth balance vegan butter)
  • 3 tbs olive oil divided
  • 3 cups sliced leeks (5 medium)
  • ½ tsp smoked paprika
  • 1/3 cup dry sherry
  • 12 oz. peeled sweet potatoes, cut into medium dice
  • ½ lb. green beans, cut into ½ inch pieces
  • 2 tbs chopped fresh cilantro
  • Lime wedges, optional (I recommend taste so good with it)

Combine corn kernels, milk, and crushed garlic in a saucepan. Run back of knife down cobs to release the milk and pulp into saucepan (this process is really messy to be prepared). Bring to a boil. Remove pan from heat, and let step.

Heat butter and 1 tbs oil in Dutch oven over medium heat low heat. Add leeks, cover and cook 15 minutes. stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat.

Heat 1 tbs oil in skillet over medium high heat. Add sweet potatoes. ad saute 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 tbs oil to same skillet, add green beans, and saute 3 minutes. Transfer beans to plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.

Strain milk mixture, and discard solids (I felt like this was a waste so I added some of the kernels for added texture). Stir milk mixture and 1 tbs cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.

{Photo by: Me. Recipe from Vegetarian Times Magazine, September 2011 issue}