Farmers Market Chowder
- 4 large (or 5 small) ears corn, kernels removed and cobs reserved
- 2 1/2 cups low-fat milk
- 2 cloves garlic, peeled and crushed, plus 3 cloves garlic, minced (1 Tbs.), divided
- 2 Tbs. unsalted butter
- 3 Tbs. olive oil, divided
- 3 cups sliced leeks (5 medium)
- 1/2 tsp. smoked paprika
- 13 cup dry sherry
- 12 oz. peeled sweet potatoes, cut into medium dice
- 1/2 lb. green beans, cut into 1/2-inch pieces
- 2 Tbs. chopped fresh cilantro
- Lime wedges, optional
- Combine corn kernels, milk, and crushed garlic in saucepan.
- Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan.
- Bring to a boil.
- Remove pan from heat, and let steep.
- Heat butter and 1 Tbs.
- oil in Dutch oven over medium-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, and 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 corncobs and garlic.
- 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.
corn, lowfat milk, garlic, butter, olive oil, leeks, paprika, sherry, sweet potatoes, green beans, fresh cilantro, lime wedges
Taken from www.vegetariantimes.com/recipe/farmers-market-chowder/ (may not work)