Lima Bean, Leek & Corn Chowder
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 2 | cups |
lima beans
soaked |
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| Stock | |||
| 3 | medium |
leeks
|
*
|
| 8 | cups |
water
|
|
| 5 | cups |
corn
|
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Beans | |||
| 473 | ml |
lima beans
soaked |
|
| 1.3 | ml |
rosemary leaves
dried |
|
| Stock | |||
| 3 | medium |
leeks
|
*
|
| 1.9 | l |
water
|
|
| 1.2 | l |
corn
|
|
| 1.3 | ml |
rosemary leaves
dried |
|
Directions
Drain and rinse beans.
Place beans in a 2-quart saucepan and cover with water.
Bring to a boil over medium heat.
Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.
Stir occasionally.
Add more water if needed to cover beans as they cook.
Slice leeks in half lengthwise.
Cut off and discard root end.
Slice off dark green tops; chop into 2-inch pieces and set aside.
Chop white and light green leek into ½-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels.
Place corncobs, corn silk and inner light-green corn husks in a large soup pot.
Add leek tops. Cover with water and add rosemary sprig or dried rosemary.
Bring to a boil, lower heat and simemr for about 20 minutes.
Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.
In soup pot, place white and light green leeks and a tablespoon of stock.
Sprinkle with a large pinchof salt.
