MANHATTAN CORN CHOWDER

Manhattan Corn Chowder image

Provided by Geoffrey Zakarian

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

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4 tablespoons (2 ounces) unsalted butter
1 cup thinly sliced leeks, washed
1 small Spanish onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
6 stalks celery, sliced (about 1 1/2 cups), plus 1/2 cup celery leaves, for serving
1 to 2 carrots, medium dice (about 1 1/2 cups)
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, stripped off the stem
6 ears yellow sweet corn, shucked and kernels removed (about 4 cups)
3 cups baby potatoes, quartered
One 28-ounce can whole San Marzano tomatoes, crushed into small pieces by hand
5 cups vegetable stock
1 cup fresh parsley leaves, for serving

Steps:

Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6 to 8 minutes.
Stir in the tomato paste and thyme leaves and cook for 2 more minutes.
Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper