Corn Chowder

After a short work week, the CC had a hankering for some corn chowder. But it's too hot here in New York to have a heavy meal.

What follows below is not a "true" chowder (no bacon or cream), but it's so unbelievably good that the CC rushed to blog it.

Ingredients

4 leeks (diced coarsely)
12 corn cobs (shucked, kernels removed -- keep 3 cobs, cut in half)
2 yellow bell peppers (diced)
1 potato (diced)
1 bunch parsley
broth (or water)
1 tsp caraway seeds
1 tsp celery seeds
olive oil
salt and pepper to taste

Recipe

Fry the leeks until they are soft. Add in the caraway seeds, celery seeds, and black pepper, and fry for 30 seconds or so. Toss in the bell peppers and the potato, and fry for 2 minutes or so. Add the corn cobs, and 4/5th of the corn kernels, and the broth.

Bring to a boil. Skim. Turn down the heat, and simmer for 20 minutes.

Blend the entire mixture with the parsley in a blender. Add it back to the pot, throw in the rest of the corn, and simmer for another 15 minutes.

Serve with crusty bread.