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CLAMS AND LEEKS CORN CHOWDER. JON STYLE
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Chef :
Jon MichelenaCLAMS AND LEEKS CORN CHOWDER. JON STYLE
This one of my favorite soups. I could use frozen corn, but there is nothing like summer fresh corn.
Cooking instructions
* Step 1
Bring the clam juice to a boil.
Heat a pot with oil and butter until it melts.
Sauté onions and garlic together, do not brown.
Add celery, red peppers and cook for 2 minutes.
* Step 2
Add leeks and cover the pot and let the vegetables sweat.
Add flour, mix well and cook it for about 3 minutes stirring often. Do not let it stick or burn at the bottom of the pot.
Pour in the milk, hot clam juice, bay leave, salt and stir well. Bring it to a boil.
* Step 3
Incorporate the corn, potatoes and bring the soup to a boil again. Let it simmer for about 15 minutes until potatoes are cook.
Stir in clams, pepper and fresh herbs. Bring the soup to a fast boil and turn off the heat. Serve immediately.
Note: if there is a photo you can click to enlarge it
Tag
cup chopped clams
tbsp Olive oil
tbsp. Butter
minced garlic cloves
small onion chopped. (1/2 cup)
cup diced red peppers
cup- diced celery
cups chopped leeks
tbsp. all-purpose flour
cups of clam juice
cups 1% low fat milk at room temperature
cups fresh corn kennels
diced and peeled red bliss potatoes
bay leave
tsp. fresh thyme leaves
tsp. chopped fresh orégano leaves
tsp ground black pepper
tsp salt
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