Organic Potato Corn Chowder

All of the ingredients in this soup come from the garden or my CSA at the Garden of Eve Farm in Aquebogue.  The recipe is simple and uses ingredients I had on hand.  The recipe is vegetarian and can be vegan if you leave out the heavy cream.  This recipe is a great way to use fall ingredients that are available at farm stands now.

Yield:

3 quarts

Ingredients: 

1 TBS organic olive oil

1/4 cup organic parsnips, small diced (optional)

1 cup organic carrots, small diced

1 cup organic celery, small diced

1 small organic onion, small diced

2 large organic garlic cloves, minced

2 Organic bay leaves

8 sprigs fresh organic thyme

1/4 cup fresh organic parsley, minced

1 tsp organic marjoram, dried

1 TBS salt

1 tsp pepper 

5 ears of organic corn, kernels removed, cobs saved (about 4 cups)

7 small organic potatoes, medium diced (about 4 cups)

64 oz organic chicken broth

1 cup organic heavy cream

Here's how:

Heat the oil in a a large soup pot on medium heat and add all of the ingredients up to the pepper.

Sauté the ingredients for 5 minutes.

Add the garlic and sauté for 1 minute.

Add the corn, corn cobs, potatoes, and broth.

Bring the soup to a simmer and let simmer on low heat for 1 hour.

Remove the cobs, bay leaves and thyme stems.

Use and immersion blender and purée half of the soup.

Add more salt and pepper to taste if needed.

Add the cream, heat through and serve.