Farmers' Market Winter Chowder

This is just the ticket for a late lunch or early supper after attending the Ojai Certified Farmers’ Market. While corn and leeks are essential here, feel free to substitute potatoes or carrots for some or all of 
the sweet potatoes. If you don’t care for cilantro, substitute fresh basil.

Ingredients:

4 large ears corn (kernels removed and cobs reserved)

2 1/2 cups milk

2 cloves garlic (minced) plus 3 cloves garlic (minced)

2 Tbs. unsalted butter

3 tablespoons olive oil

5 medium leeks (trimmed and sliced)

½ teaspoon paprika

1/3 cup dry sherry

12 ounces sweet potatoes (peeled and cut into ½ –inch cubes)

8 ounces green beans (cut into 1/2-inch pieces)

2 tablespoons fresh cilantro (chopped)

Lime wedges

Directions:

Combine corn kernels, milk, and 2 cloves of minced garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat. Set aside.

Heat butter and 1 tablespoon of olive oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add balance of minced garlic and the paprika. Cook for 30 seconds. Stir in sherry and cook another 30 seconds. Add 4 cups water and remove pot from heat. Set aside.

Heat 1 tablespoon of the olive oil in skillet over medium-high heat. Add sweet potatoes and sauté 8 minutes, or until browned. Transfer to the Dutch oven. Add remaining 1 tablespoon oil to same skillet on medium-high heat. Add green beans to skillet and sauté 3 minutes. Transfer beans to a plate.

Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more.

Strain milk mixture discarding corncobs and garlic. Stir milk mixture and 1 tablespoon cilantro into chowder. Season with salt and pepper to taste. Sprinkle with remaining cilantro and serve with lime wedges on the side.