Ingredients
1 1/3 cup heavy cream
1/3 cup milk
3 Tbsp. butter
2 ears of Corn
1 Poblano Pepper
3 – 4 medium sized potatoes – (about 1.5 lbs.)
1 Leek
3/4 cup chicken stock
2/3 cup white cheddar
❃❃Serves 4❃❃
Preparation
Preheat oven to 450.
Wash and chop leek, chop poblano pepper, cut potatoes into bite size cubes, remove corn kernels from cob and grate cheese.
Cook Potatoes, Poblano & Leeks
Add butter to a skillet over medium high heat and add leek and potatoes. Cook until leek is softened and potatoes begin to brown. Crank the heat and add chicken stock to deglaze pan scraping the bits from the bottom. Remove from heat and set aside.
Creamed Corn
Add heavy cream, milk and most of the corn kernels to the blender on high making sure it is smooth.
Assemble
Add creamed mixture, the remaining corn kernels and the potatoes mixture together along with ¾ of the cheese. Stir to combine and put into a baking dish that has been sprayed with non-stick spray. Top with remaining cheese and bake for 40-50 minutes or until potatoes are soft.