I have lots of corn, leeks and potatoes in my kitchen right now. A ton of corn and potatoes from my Winter CSA at Heron Pond Farm. The leeks I picked up from Arrowhead Farm at the Newburyport Farmers' Market. I knew I wanted some kind of corn chowder, but I wanted to do something a little different with the rest of my loot.
This blog post is part of Pretty Mommy's Fall Recipe Exchange. It's bloggers, getting together, to help each other plan some meals to get us through Autumn. It's full of great ideas, please check it out. I'm proud to help out with a couple of recipes that I'm calling Corn, Leeks, and Potatoes Two Ways. It's a simple corn chowder and a potato cake that I employed my oven to more healthily "fry" them.
Corn, Leek, and Potato Chowder
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 1/2 cups chopped leeks
1 red bell pepper, chopped
1/4 teaspoon dry mustard
1/8 teaspoon smoked paprika (with more to taste if you'd like)
1 lb potatoes, peeled and cubed
2 1/2 cups corn
1 1/2 cups 1 or 2% milk
2 tablespoons flour
3/4 cup half and half
2 1/4 cups low sodium chicken broth
In large dutch oven, over medium heat, melt 2 tablespoons butter and 1 tablespoon olive oil. Once this is melted, add leeks and red pepper, and cook about 4 minutes or so. Season the mixture with mustard, smoked paprika, salt and pepper. Add corn to mixture.
In a measuring cup, whisk together milk and flour. Slowly add to the corn, leek/pepper mixture in the dutch oven, stirring the entire time. Add half and half and chicken broth. Finally, add the potatoes into the mixture. Bring up to a boil, then bring down to a simmer. Add last tablespoon of butter and simmer for 20 minutes.
Add a little more salt and pepper at the end to your taste. I added a pinch more salt.
Corn, Leek and Potato Cakes
4 small to medium potatoes, peeled
3/4 cup of leeks, chopped
1 cup of corn
1/2 cup shredded cheddar
1 egg, lightly beaten
2 tablespoons olive oil
Take a baking sheet, and place on the top rack of your oven. Preheat oven to 425 degrees with the baking sheet inside.
Shred potatoes using a food processor with shredding attachment or box grater, whatever you have. Put shredded potatoes in a clean kitchen towel, squeeze all the excess moisture out and allow to dry. Combine potatoes in a large bowl with leeks, corn, and cheddar. Salt and pepper to taste. Add egg to the mixture coating everything in the bowl.
Once baking sheet is preheated, take out of oven, pour 2 tablespoons of olive oil into the pain, swirling it around to coat. Create little cakes out of the potato mixture (they will not be very sticky) and place on baking sheet.
Bake for 7 minutes, flip cakes over, and bake for another 6-7 until golden. Take the cakes out of the oven, and transfer to a paper towel lined plate to take off any excess oil.
Serve over greens with a dollop of sour cream if you'd like!