The Soup Weather Cometh

I don't believe that dishes should be tied to a particular season, but there is something about the weather turning crisp that makes me want to curl up on the couch with a bowl of steaming, fragrant soup (especially if it's a rainy day). This recipe is my version of a dairy-free corn chowder; the sweetness of the leeks and corn blend nicely and the curry adds a surprising little kick at the end.

My trick for a thick and richly textured soup: A can of creamed corn. Your friends will think you slaved over a hot stove all day. And really, is there any reason to enlighten them?

Corn Leek Soup

Ingredients:

2 large or 4 small leeks, trimmed (you want just the white part)
2 Tbsp vegetable or light olive oil
1 small carrot, peeled and chopped fine
1 celery stalk, chopped fine
1 cup whole kernel corn (if frozen, defrosted or if in a can, drained)
1 can creamed corn
3 cups vegetable stock
1 tsp curry powder
salt & pepper to taste

Directions:

1. Slice leeks lengthwise and rinse well to remove any grit. Pat dry and chop.
   
2. Heat oil in stock pot over medium flame and saute leeks until soft and translucent, 5-6 minutes. Add carrot and celery and cook until soft, 4-5 minutes.
   
3. Add corn, creamed corn, stock and curry. Add salt and pepper to taste. Bring to a boil, then turn down and simmer for 30-45 minutes.
   
4. Serve as is, or blend smooth with stick blender.

Fun variations:

• To add another layer of flavor, pan roast the whole kernel corn before adding to soup, or grill a whole ear of corn, slice off the cob and add to soup.
• For a more wintry soup, use a can of small white beans instead of the whole kernel corn.
• Roast a few cloves of garlic and add to soup in step 3; this will add a fantastic earthy flavor.
  

The cost:
Leeks: 1.98
carrot: .10
celery: .10
corn: .45
creamed corn: 1.29
stock: 1.50

Grand total: $5.42; serves 4-6 with a hearty slab of garlic bread & a light salad