Potato, Corn and Leek Chowder
Course: Appetizer / Prep Time: 15 minutes
Total Time: 1 hour / Servings: 6
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
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.