We are definitely experiencing soup weather here in Seattle. I keep making the mistake of looking at the high temperature for the day and dressing as though it wouldn’t be cold and damp somehow. Seattle is more prone to wild swings of weather than I expected (thundersnow, anyone?), and I think soup weather might be around for a while. That works for me — soup is one of the easiest dishes to make ahead and eat all week. I have made a corn soup before, a brothy stew that capitalized on the end of summer fresh corn. This is an end-of-winter stew, hearty chowder, but using the breaking down potato starch and a can of creamed corn (which contains corn starch) to thicken up the soup and make it creamy.
This soup is quick enough for a weeknight meal, but reheats amazingly well so it also makes good lunch leftovers. I’ve said the recipe makes 3 servings, as that seems to be how it works out for us, but if you’re lighter eaters, or if this is an appetizer or side, it might make 4.
Heat oil over medium heat in a large saucepan. When hot, add chopped leeks and sautee 5-10 minutes.
Chop the potatoes unevenly. Cut about half of a cup of potatoes into a smaller dice so that they will start to break down by the time the larger potato cubes are cooked.
Add potatoes and spices and stir well. Then add stock. Bring to a boil and then turn down to a simmer. Cook until potatoes are soft, and then another 5-10 minutes until the smaller ones start breaking down.
Add the creamed corn and stir well. Then add the frozen or fresh corn. When the soup has returned to a boil, serve topped with scallion tops and pepper.
NOTE: In a pinch, you can replace the leek with the bottoms of the scallions with only a small difference in taste. I think the leek is a smoother taste, but the scallions were fine in a pinch. If you DO just use the tops, go ahead and regrow them by putting the root ends in a cup of water.