Lima Bean, Leek and Corn Chowder

1. 1

   Drain and rinse beans.

2. 2

   Place beans in a 2-quart saucepan and cover with water.

3. 3

   Bring to a boil over medium heat.

4. 4

   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 cramy.

5. 5

   Stir occasionally.

6. 6

   Add more water if needed to cover beans as they cook.

7. 7

   Slice leeks in half lengthwise.

8. 8

   Cut off and discard root end.

9. 9

   Slice off dark green tops; chop into 2-inch pieces and set aside.

10. 10

    Chop white and light green leek into 1/2-inch pieces; set aside.

11. 11

    Slice corn off cobs; reserve fresh kernels.

12. 12

    Place corncobs, corn silk and inner light-green corn husks in a large soup pot.

13. 13

    Add leek tops.

14. 14

    Cover with water and add rosemary sprig or dried rosemary.

15. 15

    Bring to a boil, lower heat and simemr for about 20 minutes.

16. 16

    Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.

17. 17

    In soup pot, place white and light green leeks and a tablespoon of stock.

18. 18

    Sprinkle with a large pinchof salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.