Potato, Corn and Leek Chowder

With Dave gone since Sunday and chaos at work, this was a very long week. The weather was sunny and warm early in the week and then since Wednesday, it's been gray and rainy, often more like a windy downpour. But there was a very bright break in my week when Ashleigh and her friend arrived from California on Thursday. They rested up and explored Nyon a bit and then we enjoyed my typical welcome-to-Switzerland dinner of a fondue feast.

It is so great to have a friend here; it's almost surreal to be catching up and not just over the phone. Ash and Morgan are off in Croatia and I'll meet up with them again next week in Italy, but luckily when it rains, it pours and I get to see another friend this weekend.

Lindsey and I studied abroad together in Paris during college and I can't wait to see her tomorrow and explore the city together again. It will be so much fun to go back to our favorite restaurants and walk around the different arrondissements without any specific destination in mind.

But before the weekend, I'll take advantage of this time at home, watching Mad Men (hoping to catch up by the time Dave gets back!) with a glass of wine and looking at the list of recipes I still have to write up. There's never enough time, but at least I only fall behind on writing about my recipes and not actually the cooking. But then again, my stomach won't let me stray too far from the kitchen.

So after a blustery few days, it seems fitting to write up this hearty chowder whose flavors hint at days of summer turning to fall. As leeks are my new obsession, I love this version compared to a standard corn chowder.

Potato, Corn and Leek Chowder

2 Tbsp butter
1 Tbsp olive oil
1 1/2c coarsely chopped leek
1/2c finely chopped celery
1/2c finely chopped red bell pepper
2c whole milk
3 Tbsp all-purpose flour
3c chicken broth
2c can ned corn kernels
2 lbs cubed peeled Yukon gold potatoes
3 links of sausage, sliced
salt and pepper to taste
1/4c finely chopped fresh parsley
3 Tbsp chopped fresh chives

Heat butter and oil in a Dutch oven over medium heat. Add leek, celery and bell pepper; cook 4 minutes until tender, stirring frequently. Combine milk and flour in a small bowl; stir with a whisk. Slowly add the milk mixture to pan, stirring constantly. Stir in broth and next 4 ingredients; bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are tender; add the sausage and cook for another 5 minutes until heated through. Ladle into bowls and stir in parsley and chives.

Results: A hearty soup, but still with the brightness of summer. Even Dave liked this one, including the broth. The original recipe was vegetarian, but I added the sliced sausage.

Based on recipe from Cooking Light Cook Smart Eat Well.