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Potato, Corn and Leek Chowder Recipe

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This recipe for Potato, Corn and Leek Chowder is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter
1 T. olive oil
1 ½ c. coarsely chopped leek (about 1 large)
½ c. finely chopped celery
½ c. finely chopped red bell pepper
2 c. whole milk
3 T. all-purpose flour
3 c. fat-free, less-sodium chicken broth
2 c. fresh corn kernels (about 4 ears)
2 lbs. cubed peeled Yukon gold or red potatoes
1 tsp. salt
¼ tsp. freshly ground black pepper
¼ c. finely chopped fresh parsley
3 T. chopped fresh chives
Directions:
Directions:
Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl; stir with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Use 2 leeks instead of 1.
Instead of 2 c. whole milk, use 1 c. light cream and 1 c. skim milk

 

 

 

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