Gratineed Corn and Leek Succotash

I had no idea there was a dish such as succotash until I saw this one in Food and Drink Autumn 2011.  All I knew was that cartoon rooster that would say "sufferin succotash!"  This is a great side dish for those holiday dinners.  If you have corn on the cob available in your area it is preferable to frozen, but use what works for you.

3 leeks
1 tbsp butter
1 tbsp olive oil
1 fresh chorizo, casing removed
6 cups fresh corn kernels
3 cups half and half cream
sprig thyme
1 bay leaf
1/4 tsp cayenne
Salt and freshly ground pepper
3 cups coarsely chopped stale Italian bread
2 tsp chopped fresh thyme
1 clove garlic, finely chopped
1/4 cup butter, melted

1. Remove and discard top third of leeks.  Trim root end and cut each in half along the length, wash thoroughly and slice horizontally into 1/2 inch slices.
2. Heat butter and oil over medium high heat in a large skillet with deep sides.  Cook chorizo, occasionally breaking apart with a fork, for 6 to 8 minutes or until beginning to crisp.  Remove with a slotted spoon to a small plate, reserve.
3. Add leeks to pan, reduce heat to medium and cook until softened but not browned, about 6 minutes.  Add corn, cream, thyme sprig, bay leaf and cayenne.  Stir to combine, season with salt and freshly ground pepper.  Bring to a simmer and cook until liquid is reduced by half and vegetables are tender, 8 to 10 minutes.  Remove form heat, stir in chorizo. Check seasoning and add more salt if necessary.  Pour mixture into a 10 cup gratin dish.
4. Preheat oven to 375F
5. In a large bowl, combine bread, shopped thyme, garlic and melted butter.  Season with salt and pepper and sprinkle evenly over corn mixture.  Bake on middle oven rack for 25 to 30 minutes or until cream is bubbling and top is crisp and golden.

Serves 6 to 8