##INGREDIENTS##
* 12 corncobs, husked
* 1 tbsp olive oil
* 1 tbsp unsalted butter
* 1 cup finely diced shallots
* 1 cup diced leek, white part only
* 2 tbsp all-purpose flour
* ½ cup white wine
* 2 large Yukon gold potatoes, peeled and cut in ¼-inch cubes
* 1 red pepper, diced
* 3 green onions, thinly sliced
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Remove kernels from corncobs and set aside. You should have about 6 cups of kernels.
2. Place cobs in a large pot and cover with cold water.
3. Bring to a boil and simmer for 1 hour. Skim off any foam that appears. Make sure cobs are completely covered with water as they simmer. Strain and reserve corn stock.
4. Melt oil and butter in a large pot over medium-high heat. Add shallots and leeks, and cook until translucent.
5. Add flour, stirring constantly, and cook for 5 minutes.
6. Deglaze with wine, scraping all bits from bottom of pan.
7. Add potatoes and reserved stock (you will need about 12 cups of liquid) and cook over medium heat until potatoes are tender, about 10-15 minutes.
8. Add corn kernels and red pepper and cook for 10 more minutes.
9. Season with salt and pepper and garnish with green onions.
*Makes 14 cups.*
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