• 3 medium onions, chopped
• 2 leeks, chopped
• 5 medium potatoes, unpeeled, cut into 1″ cubes
• 800 ml creamed corn
• 5 cups vegetable stock
• 1 bay leaf
• 1 garlic clove, finely chopped
• salt + black pepper
• gruyère cheese
Sweat the garlic, leeks, and onions on medium heat until soft – for about 10 minutes.
Add all the other ingredients and simmer for 30 minutes or until the potatoes are thoroughly cooked. Set aside and season with salt and pepper.
With a hand blender, blend the soup for about 5 seconds. You just want to roughly mix it and leave some chunks in there. If you don’t have a hand blender, you can blend half of the soup with a regular blender for five seconds and then return it to the pot.
Fill an oven-safe bowl with chowder, top with croutons and gruyère and broil for 2 minutes or until the cheese is melted and golden.
Taken from thebitehouse.com