Potato Corn Chowder - Maggie Baird

Name: Potato Corn Chowder - Maggie Baird
Ingredients: 2 ½ lbs. Yukon gold potatoes; 2 medium/large leeks sliced (rinsed well); 1 tbsp olive oil; ¾ tsp dried tarragon; ¾ tsp dried thyme (to make more savory, herbes de provence); 5 cups vegetable broth (can use vegetable bouillon dissolved in water or premade vegetable stock); Pinch of red pepper flakes; 1 ½ cups cooked or 1 can (15 oz.) cannellini beans (drained and rinsed); Salt and pepper, to taste; 1 can of corn (including liquid)**

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Rinse and cube potatoes, leaving the peels intact. Add olive oil and leeks in a soup pot or large saucepan and saute over medium heat. While sauteing, crumble in tarragon, thyme, and pepper flakes...

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Ingredients

2 ½ lbs. Yukon gold potatoes
2 medium/large leeks sliced (rinsed well)
1 tbsp olive oil
¾ tsp dried tarragon
¾ tsp dried thyme (to make more savory, herbes de provence)
5 cups vegetable broth (can use vegetable bouillon dissolved in water or premade vegetable stock)
Pinch of red pepper flakes
1 ½ cups cooked or 1 can (15 oz.) cannellini beans (drained and rinsed)
Salt and pepper, to taste
1 can of corn (including liquid)**