Corn and Vegetable Chowder

I love a good chowder.

It's just like soup's slightly more indulgent cousin.

It's so warm and delicious. And you get to have all those vegetables, all that hearty, healthy goodness that soup offers--but then you get that little hint of cream (or milk if that's how you roll) that just makes the whole thing a bit richer, creamier, fuller in flavor.

And let me tell you, there ain't nothin' wrong with that.

What's weird though, is that I've never been the kind of girl to sit down with a glass of milk and just... drink it. Maybe if a cookie or two were involved it would seem slightly more appealing, but not always.

I've just never been that big of a fan.

But when milk is added to turn what was once deemed a soup into what is now called a chowder, mmm. Now that I can get on board with.

Corn, Leek, and Sweet Potato Chowder

Serves 6

4 large ears of corn, kernels removed and cobs reserved

3 cups milk

2 tablespoons butter

3 tablespoons olive oil, divided

2 ½ cups leeks, sliced (about 4 medium sized leeks)

4 garlic cloves, minced

1 teaspoon paprika

1/3 cup dry sherry

4 cups water

2 medium sized sweet potatoes, diced

2 cups green beans, ends removed and cut into bite sized pieces

½ teaspoon salt

½ teaspoon pepper

Place corn kernels, cobs, and milk in a large saucepan. Bring to a boil, then, keeping the pan covered, remove from heat and set aside.

Heat the butter and 1 tablespoon of olive oil over medium-high heat in a large pot or Dutch oven. Add the leeks, sautéing for about 15 minutes. Stir in garlic, paprika, and sherry and cook for another 4-5 minutes.  Add the water and remove from heat.

In a large skillet, heat remaining olive oil over medium-high heat. Add the Sweet potatoes and cook for 10 minutes. Add green beans and cook an additional 2-3 minutes. Potatoes should be softened and brown.

Remove cobs from the milk mixture and add the remaining kernels and milk into the Dutch oven. Add potatoes and beans to the Dutch oven. Season with salt and pepper and serve warm.