Cheddar, Potato and Corn Soup with Yankee Magazine and Visit Maine

Focus on All Things New England! [New England Focus] Maine Cheddar, Potato and Corn Soup [Logo]( Sponsored by: [VisitMaine]( [Blueberry syrup in a variety of recipes] Photo Credit : Kate Bowler 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! I partnered with Visit Maine to bring some of Maine’s best seasonal ingredients and flavors together to make a hearty Maine Cheddar, Potato and Corn Soup in this month’s issue of Yankee Magazine. The 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. This early fall cheesy potato soup also features a sharp Maine cheddar cheese for a creamy richness, and the fragrant onions and leeks are caramelized and deglazed with a splash of our very favorite Maine beer. [Blueberry syrup in a variety of recipes] Photo Credit : Kate Bowler [Advertisement] [Bountiful]( Receive the latest edition of Bountiful: Maine's Seasonal Food Journal, a curated quarterly eNewsletter with gourmet recipes, seasonal trip ideas and upcoming food festivals. [SIGN UP HERE!]( SPONSORED Recipe by Kate Bowler of @domestikateblog Makes about 8 Cups Ingredients 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 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. Tip: 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. Tip: 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. Tip: Blending half of the mixture gives it a silky, creamy texture while still showing off the potatoes and corn in the soup. Tip: Looking to get inspired and try some delicious local Maine cheeses? The Maine Cheese Guild hosts the Maine Cheese Festival in early September, and the Maine Open Creamery Day in October this fall. Tip: This Maine Cheddar, Potato and Corn Soup recipe is a perfect base for additional mix-ins: try adding in bits of cooked broccoli or crispy bacon bites. Tip: Check out VisitMaine.com for more culinary inspiration and seasonal flavors of Maine! [Advertisement] [Ad-300x250]( SPONSORED [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](