Potato, Corn and Leek Chowder

 

Course: Appetizer / Prep Time: 15 minutes

Total Time: 1 hour / Servings: 6

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Ingredients:

  • 2 cups fat-free, less-sodium chicken broth

  • 2 cups fresh corn kernels (ab. 4 ears)

  • 2 lbs cubed and peeled Yukon gold or red potato

  • 1 - 1/2 cups coarsely chopped leek (ab. 1 large)

  • 1/2 cup finely chopped celery

  • 1/2 cup finely chopped red bell pepper

  • 2 cups whole milk

  • 3 tbsp all-purpose flour

  • 1/4 tsp freshly ground black pepper

  • 1/4 cup finely chopped fresh parsley

  • 3 tbsp chopped fresh chives

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 tsp salt

Instructions:

  • Heat butter and oil in a large dutch oven over medium heat. Add leek, celery and bell pepper; cook four minutes or until vegetables are tender, stirring frequently.

  • Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.

  • Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil.

  • Reduce heat, and simmer for 20 minutes or until potato is tender. Stir in parsley and chives.