1 tablespoon neutral oil
2 leeks, trimmed, washed, and sliced
3 ears of corn, husked and cut from the cobs, cobs reserved
2 cans of white beans, drained and rinsed or use 1 cup dry white beans, soaked overnight
1 teaspoon Silk Chili flakes or use red pepper
4-5 cups water or vegetable stock
.5 ounce fresh chives, minced
Salt and pepper to taste
In a large pot, heat the oil over medium heat. Season the sliced leeks with salt and pepper. Cook for 8-10 minutes, or until they soften.
Cook for 4 minutes after adding the corn kernels. Toss in the silk chilli to coat. 1 minute, or until fragrant
Toss the beans in the pot to coat. Season with salt and pepper to taste.
Add 4 cups of water and the bare corn cobs. Bring to a boil, then reduce to a low heat and continue to cook for 30 minutes. Stir the soup occasionally to keep it from sticking. Add another cup of water or stock if you want a thinner broth. Season with salt and pepper as desired.
The corn cobs should be removed and discarded. Simmer for another 2-3 minutes after adding half of the minced chives.
Ladle the soup into bowls to serve. If desired, garnish with the remaining minced chives and more silk chilli flakes. Enjoy!