Recipe: Lima Bean, Leek and Corn Chowder

LIMA BEAN, LEEK AND CORN CHOWDER

FOR THE BEANS:
2 cups dry lima beans, soaked 2 to 4 hours
4 cups water
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
FOR THE STOCK:
3 medium leeks
8 cups water
5 ears of corn (4 to 5 cups corn kernels)
1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
3 tbsp white miso or salt to taste

TO PREPARE THE BEANS:
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 creamy. Stir occasionally. Add more water if needed to cover beans as they cook.

TO PREPARE THE STOCK:
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 1/2-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 simmer for about 20 minutes.

Place colander or large 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 pinch of salt. Over medium-low heat, stir leeks, then cover so leeks "sweat" and reduce in volume by half. If leeks stick, add a little more stock. Stir occasionally.

Drain lima beans; add beans and fresh corn kernels to soup pot with leeks. Add stock. Simmer uncovered until corn is tender, about 10 to 15 minutes. If seasoning with miso instead of salt, mix miso with 3 to 4 tablespoons of hot stock in a small bowl or cup, then add miso mixture back into chowder; stir to blend.

TO SERVE:
Garnish with a tablespoon of salsa or chopped roasted red peppers, or a teaspoon of a fresh herb or pesto. Serves 6.

VARIATION:
Use 3 cups chopped onions instead of leeks, and make stock with 1 chopped onion, 1 chopped celery stalk, a few sprigs parsley and the corncobs.

Makes 6 servings
From: Kelly~WA, 09-19-2000