this corn chowder used up those last two pounds of withering potatoes and the last wizened celery root hiding in the back of the crisper. i even, sadly, used up the last of the carrots that, blanched and frozen, had seen me through this long and cold winter.
the resulting soup is simple and refreshing.
1 teaspoon butter
1 medium onion - finely chopped
1/4 cup (approximately 1 slice) bacon - chopped
1 leek - white and light green part sliced
1/2 cup carrots - peeled and sliced
1/2-1/3 celery root - peeled and diced in 1/4 inch cubes
2 lbs potatoes - peeled and cut in 1/2 inch cubes
3 cups corn - kernels only (i used frozen)
2 bay leaves
4 cups stock (chicken or vegetable)
1-2 cups milk
salt & pepper
in large pot, melt butter over medium high heat, add onions and bacon and cook for 5-7 minutes. add leek, carrots and celery root and cook for 10 minutes (or until veggies are beginning to soften). salt and pepper to taste. add potatoes, corn, bay leaves and stock. lower heat to medium and cook until potatoes begin to soften (approx. 15 minutes). add milk and cook another 10 minutes (do not let soup boil once dairy has been added).
to thicken the soup, ladle 2 cups of soup into the food processor or blender, puree and add back to soup.