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INGREDIENTS
- 5 tablespoons butter
- 1 large leek, washed and thinly sliced
- 1 cup shredded carrot
- Salt and black pepper to taste
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 32 oz vegetable stock
- 1 teaspoon oregano
- 4 ears fresh sweet corn, kernels sliced
- 3 tablespoons half & half
PREPARATION
- In a large dutch oven, melt butter over medium heat. Add leeks and generously season with salt and black pepper. Cook until softened, about 5 minutes.
- Add carrots and continue cooking for 8-10 more minutes or until tender.
- Add garlic and red pepper flakes and cook for 1 minute, stirring often.
- Add vegetable stock and oregano. Turn burner to high heat and bring mixture to a boil. Add corn kernels and immediately bring heat down to a simmer.
- Cook for 3-5 more minutes then remove from heat and add half and half.
- Serve immediately with additional red pepper flakes and crusty bread.