Vanilla-Scented Sweet Corn Chowder

1. 1

   Heat the butter in a large saucepan.

2. 2

   Add the leek, thyme leaves, salt and pepper and cook for five minutes, until leek starts to soften.

3. 3

   Stir in the milk.

4. 4

   Split the vanilla bean lengthwise and, with the tip of the knife, scrape the seeds from the bean into the soup; discard the pod.

5. 5

   Add the diced potatoes and simmer about 20 minutes, until potatoes are fork-tender.

6. 6

   Take one cup of the corn kernels and puree them in a food processor; add the puree to the soup to thicken it.

7. 7

   Add the remaining three cups of corn and cook for an additional 10 to 15 minutes.

8. 8

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.