| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | T, H, A, N, K | 8 | Servings | |
INGREDIENTS
| 3 | tb | Unsalted butter |
| 3 | c | Leek white part only; minced |
| 1 1/2 | lb | Yukon gold potatoes; diced |
| 2 | Stalks celery; minced | |
| 5 | c | Chicken stock |
| 2 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 2 | Parsley sprigs | |
| Salt | ||
| 4 | c | Fresh or frozen corn |
| 1 | c | Heavy cream |
| Garnish: chopped fresh tarragon |
INSTRUCTIONS
Melt butter over medium low heat in a large saucepan. Add leeks, potatoes and celery; cover and cook until softened, about 8 minutes. Add broth, herbs and season to taste with salt; add corn if using frozen. Raise heat to medium and bring to a simmer; cover and cook for 15 minutes. Add corn if using fresh and cook 5 minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves and garnish with tarragon before serving. Yield: 8 to 10 servings Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94 Posted to MC-Recipe Digest V1 #921 by Sue <suechef@sover.net> on Nov 23, 1997
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