nutritional information

Per 1 2/3-cup serving:

  • Calories: 280
  • Protein: 8 g
  • Total Fat: 13 g
  • Saturated Fat: 4 g
  • Carbohydrates: 37 g
  • Cholesterol: 15 mg
  • Sodium: 80 mg
  • Fiber: 5 g
  • Sugar: 15 g
Gluten-Free

Farmers’ Market Chowder

Farmers' Market Chowder

Serves 6

While corn and leeks are essential here, feel free to substitute potatoes, carrots, or other root vegetables for some or all of 
the sweet potatoes. You could also mix in yellow wax or purple beans with the green beans or use basil instead of cilantro.
  • 4 large (or 5 small) ears corn, kernels removed and cobs reserved
  • 2 ½ 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)
  • ½ tsp. smoked paprika
  • ⅓ cup dry sherry
  • 12 oz. peeled sweet potatoes, cut into medium dice
  • ½ lb. green beans, cut into ½-inch pieces
  • 2 Tbs. chopped fresh cilantro
  • Lime wedges, optional

1. 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.

2. 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.

3. Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and sauté 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and sauté 3 minutes. Transfer beans to plate.

4. 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.

5. 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.

September 2011 p.61

you might also like



comments

Tasty,added extra salt and pepper. Might be good with red peppers?

Becky - 2014-01-18 17:39:09

I agree that this was labor intensive but since I made this in the winter, I used frozen corn which I let steep in the milk to bring out more of the corn flavor. I also sauteed the sweet potatoes and green beans in the dutch oven along with leeks. Since I'm not a vegetarian, I used chicken broth for an extra layer of flavor but I'm sure vegetable broth could do the same thing. Turned out great.

JewelB - 2013-09-19 13:37:29

This was tasty, however I tweaked it a bit. Did everything the same but I added 1teaspoon of honey, used half and half instead of milk, and I puréed 1cup and stirred in the soup to thicken and add more flavor.

Malaika - 2013-07-11 01:19:36

this was delicious. i used cayenne instead of smoked paprika, and it was a lil too spicy. we like spicy food, so we ate it anyway.....of course. lol (used salt during most of the steps to season the soup as i went instead of waiting til the end)

wendy gray - 2013-03-04 20:21:26

Made this and it was delic!

Rosie S - 2012-11-19 03:57:51

This recipe is yummy and worth the work. I will make again for sure.

Judy - 2012-10-27 01:59:03

Patb - try almond milk if you are lactose and soy-intolerant.

Sheryl - 2012-09-22 20:31:40

Too labor intensive and not my favorite.

Lisa Fahey - 2012-09-19 13:45:21

SO GOOD. I fed this to three omnivores and they all loved it. Hearty, sweet, delicious.

Hilary Atkin - 2012-09-18 17:35:13

I am lactose intolerant but would love to make this soup. Can't so soy milk either. Any ideas as to what milk substitute would work for this?

Patb - 2012-09-17 02:44:07

Finished a long entry and then got the message that I was posting too quickly WTF. Anyway, the recipe is too labor intensive and calorically high. I eliminated some of the steps and about 100 cal per serving and it's delicious. Why do we need to have so many pots and pans when totally unnecessary. BTW, does the recipe mean hot or sweet smoked paprika? It does not say. I used hot and it worked fine.

Janne Swearengen - 2012-09-12 19:46:38

My local farmers' market opens at 2:00 pm. I'll be there to pick up some corn and green beans...hopefully they'll have purple beans like they did a few weeks ago..... Have everything else. However, I will use my last container of (home-made) veg broth in lieu of water.

Cecelia Heer - 2012-09-11 15:20:45

This was AMAZING! I've only been a vegetarian for two weeks now. I've never had Leeks before and I just never would've thought to mix all of these things together. I didn't really get confused from the recipe but I did have to use two pots and a skillet. If you clean as you cook it shouldn't be much of a problem with the wash. I do believe it is worth the trouble, it's deeeeelicious! working on day 3 now

Nita Bailey - 2012-09-08 15:23:42

I LOVE this recipe! It did, how ever, have some confusing steps but it turned out fine. I skipped the step where you leave the cobs in the pan - it seemed unnecessary. Everyone enjoyed the overall dish in the end, anyway.

Chelsea Smith - 2012-09-03 19:01:29

Seriously, dirty 3 pots/pans for a soup?!? There is no way that is necessary for this recipe. Sounds delicious though! :D

Erica - 2012-05-22 14:20:37