Classic Corn Chowder

Ingredients

• 3 cups corn kernels, divided
• 8 cups water
• 1/4 cup butter
• 2 Tbsp. minced shallots
• 2 tsp. minced garlic
• 1 yellow onion, diced
• 2 red peppers, diced
• 2 julienned leeks, white parts only
• 2 stalks celery, diced
• 1 cup chicken bouillon
• 2 carrots, diced
• 1 potato, diced
• 1 cup kale, cut into 1-inch cubes
• 1 Tbsp. cream cheese
• 4 Tbsp. yellow corn meal
• 1 tsp. chopped fresh sage
• 1 tsp. chopped thyme
• Salt and pepper, to taste

Directions

1. Place 1 cup each of the corn and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes. Puree and press through a sieve, saving the corn “cream.”
2. Melt the butter in a large pot. Add the shallots, garlic, onion, peppers, leeks, and celery and cook until soft. Add 6 cups of the water, the bouillon, carrots, potato, and kale. Bring to a boil, the lower the heat and simmer for 20 minutes.
3. Beat the cream cheese, 1 cup of the water, the corn meal, and the corn “cream” until smooth. Add to the soup along with the remaining corn, herbs, salt and pepper.