Maine Cheddar, Potato, and Corn Soup
This cheesy potato soup featuring Maine ingredients is the perfect warming recipe for early fall.
Maine Cheddar, Potato, and Corn Soup
Photo Credit : Kate BowlerSponsored by the Maine Office of Tourism; recipe by Kate Bowler of @domestikateblog
As the seasons transition from summer to fall, there are so many local Maine ingredients and produce items to enjoy, and Maine is one of my favorite places to gather culinary inspiration! When the weather starts to cool, I am always eager to break out my trusty Dutch oven and get to work on a big pot of soup. This Maine Cheddar, Potato, and Corn Soup recipe starts with a variety of potatoes from a local farmstand for hearty autumnal flavors, and fresh sweet corn adds bright notes and color to the dish. Save the rest of the beer to sip as you serve this comfort-food dish that celebrates the seasonal flavors of Maine.
Recipe Tips
* The sharpness of the Maine cheddar cheese gives this soup tons of rich, deep flavor. I like to grate some extra cheese and use it to garnish the soup before serving.
* Save the rest of the beer you use for deglazing the onions and leeks to sip as you serve this comfort food dish that celebrates the seasonal flavors of Maine.
* Blending half of the mixture gives it a silky, creamy texture while still showing off the potatoes and corn in the soup.
Yield:
About 8 cupsIngredients
3 tbsp butter
1 medium onion, diced
3-4 leeks, whites and light green only, thinly sliced
Splash of Maine beer, about 2-3 tbsp
3 cups of Maine potatoes, cubed
3 cups of chicken stock
1 cup of fresh corn, cut from the cob
½ tsp of nutmeg
1 tbsp of fresh thyme leaves, plus more sprigs for garnishing
1 cup of heavy cream
1 cup of Maine sharp cheddar cheese, shredded, plus more for garnishing
Salt and pepper
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sliced leeks to the pan. Sautee for 10-15 minutes until very soft and beginning to caramelize.
Pour the beer into the pot to deglaze the mixture and use a wooden spoon to scrape up any bits.
Add the potatoes, chicken or vegetable stock, corn, nutmeg and thyme; stir to combine. Cook at medium heat for 15-18 minutes, until potatoes are cooked through.
Transfer half of the soup mixture to a blender (about 3 cups), and blend until smooth. Pour the pureed mixture back into the pot over low heat.
Slowly stir in the heavy cream and cheddar cheese and simmer until fully incorporated.
Season to taste with salt and pepper, and garnish with additional thyme sprigs and more sharp cheddar cheese.
