Ingredients:

3 c. diced red potatoes (do not peel)

1 stick butter

1 large onion, minced

2 cloves garlic, minced

1 leek (white part only) sliced

3 scallions, white and green parts, chopped

1/2 t. dry mustard

1/4 t. cayenne pepper

1 t. ground thyme

3 stalks celery, diced

4 cups fresh or frozen whole kernel corn

4 T. flour

4 cups (1 quart) half and half

¼ c. chopped parsley

2 t. honey

¼ t. black pepper

¼ t. salt

¼ t. nutmeg

1 bay leaf

2 cups vegetable stock

Directions:

Parboil potatoes in water for 7-8 minutes until they can be pierced with a fork. Drain and reserve. In a large saucepan, melt 1/2 stick of butter and sauté onions, garlic, leeks, and scallions in remaining 10-15 minutes over medium heat until they are transparent. Season with mustard, cayenne, and thyme. Raise the heat and add celery and corn. Saute for 3-4 more minutes. Add vegetable stock and cook until heated through. Cover and remove from heat.

To make white sauce, in a heavy saucepan, melt the remaining ½ stick butter. Add flour and a pinch of salt. Whisk over low flame for 5 minutes until it is well-blended and forms a paste. Slowly add half and half, stirring constantly for 10 minutes or until thickened.  Stir in parsley, honey, bay leaf, pepper and nutmeg. Add white sauce and potatoes to onion mixture and reheat, if necessary over medium low heat. Adjust seasoning. Makes 3 quarts.