bread + butter recipe for change #2

Our loyal followers know that we've been looking for ideas to make our blog more interactive. Recipes for change is an idea we received from one such follower. Please feel free to contribute your own favorite recipes for change (those that are affordable and can help fill a lot of bellies) by sending them to our email address: info@breadandbutterproject.com

Be sure to include your first name and last initial, as well as your city/town and state for proper attribution. By submitting a recipe, you are agreeing that your submission may be posted on our blog and included in future bread + butter fundraising efforts, including potential cookbook publications.

Do try this at home:

Potato, Corn, and Leek Chowder

2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leeks (about 1 large)
1/2 cups finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, low sodium vegetable broth [you can use chicken broth if you would rather]
2 cups fresh corn kernels (about 4 ears) [in the off season, I use good quality canned corn]
2 pounds peeled, cubed Yukon Gold or Red potatoes [I leave the skins on if using red potatoes]
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 - 4 tablespoons chopped fresh chives

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring almost to a boil and reduce heat to simmer for about 20 minutes or until the potatoes are tender. Stir in parsley and chives.

Enjoy with bread + butter!

Merri-Lee S.
Newburyport, MA

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