|Caputo’s Corn Chowder |
3 medium leeks (white part only), thinly sliced
In a Dutch oven or stock pot heat oil over medium heat. Add leeks and garlic. Sauté until leeks are opaque (about three minutes). Add thyme and basil. Saute one minute. Add corn, jalapenos and celery. Sauté five minutes. Add potatoes, three cups of broth and bay leaf. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).
Meanwhile, brush shrimp with olive oil and sprinkle lightly with salt and pepper. Broil two minutes on each side or until just cooked through. Set aside.<br