Enjoy This Recipe Courtesy of Chef Les Kincaid
Leek & Yukon Gold Chowder
3 tablespoons sweet butter
3 cups minced leek, white part only
1 1/2 pounds Yukon Gold potatoes, diced
2 ribs celery, minced
5 cups chicken stock
2 sprigs fresh thyme
2 whole bay leaves
2 parsley sprigs
4 cups fresh or frozen corn
1 cup heavy cream
Garnish: chopped fresh tarragon
Melt butter over medium low heat in a large saucepan. Add leeks, potatoes and celery; cover and cook until softened, about 8 minutes.
Add broth, herbs and season to taste with salt; add corn if using frozen. Raise heat to medium and bring to a simmer; cover and cook for 15 minutes.
Add corn if using fresh and cook 5 minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves and garnish with tarragon before serving.
Yield: 8 to 10 servings