Corn and Leek Chowder

Hearty soup, stews and chowder make those rainy or cold winter evenings seems downright comforting.This recipe was inspired by a simpler version first publish in the rare Plaza Hotel 1895 cookbook.

2 Tablespoons sweet butter

1 Tablespoon olive oil

2 Ounces salt pork, cubed

2 Large chopped leek (just white section)

1 ½ Cups whole milk

½ Cup light cream

3 Tablespoons 00 Italian flour

3 Cups homemade rich chicken broth (see below)

2 Cups fresh sweet corn kernels

1 Small Yukon potato, diced

1 Teaspoon Himalayan salt

1/4 Teaspoon white pepper

Small bunch finely chopped parsley

Fresh chopped chives

Sauté cubed salt pork in olive oil until just golden brown. Remove and retain on paper towels with slotted spoon. Add butter to remaining oil and sauté chopped and double washed leeks and potatoes on medium heat until tender but not brown. In a bowl, stir in milk into the flour then add chicken stock. Stir mixture into the vegetables. Heat until hot and puree until almost smooth with a post blender. Add corn and bring to a boil on medium. Simmer 10 minutes until corn is tender then add cream. Add salt and white pepper to taste.

Garnish with parsley, chives and salted pork.

Rich Chicken Broth

3 Pounds defatted skinless free range chicken legs and thighs

1 Large onion, chopped in large chunks

1 Large leek, trimmed & rinsed, chopped in large chunks

3 Carrots, unpeeled, ends trimmed and cut into 2-inch lengths

3 Celery ribs, cut into 2-inch lengths

1 Bay leaf

Rinse chicken in water twice. Place all ingredients in a tall stock pot. Cover with cold water. Simmer on low for five hours. Reduce as required to intensify flavor. Sieve solids. Refrigerate over night to remove all solidified fat.