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Combine corn kernels, milk, and crushed garlic in saucepan. Run back of knife down cobs to release milk and pulp into saucepan, then add cobs to pan. Bring to a boil. Remove pan from heat, and let steep. Heat butter and 1 Tbs. oil in Dutch oven over medium-low heat. Add leeks, cover, and cook 15 minutes, stirring occasionally. Add minced garlic and paprika, and cook 30 seconds. Stir in sherry, and cook 30 seconds. Add 4 cups water, and remove pot from heat. Heat 1 Tbs. oil in skillet over medium-high heat. Add sweet potatoes, and saute 8 minutes, or until browned; transfer to Dutch oven. Add remaining 1 Tbs. oil to same skillet, add green beans, and saute 3 minutes. Transfer beans to plate. Bring mixture in Dutch oven to a boil, reduce heat to medium-low, and simmer 5 minutes. Add green beans, and cook 4 minutes more. Strain milk mixture, and discard corncobs and garlic. Stir milk mixture and 1 Tbs. cilantro into chowder. Season with salt and pepper, if desired. Sprinkle with remaining cilantro, and serve with lime wedges.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rural Japanese cooking — miso, pickles, tofu, seasonal simplicity
Israeli market cooking — shuk-inspired dishes, vibrant, bold
Record your recipes and experiments — organized cooking journal
Professional copper saucepan — ultimate thermal control for sauces