corn, potato & leek chowder

Name: Corn, Potato & Leek Chowder
Ingredients: 1 tablespoon(s) butter; 2 - leeks (about 3/4 lbs), cleaned and sliced; 2 - carrots, diced; 1 - celery stalk, chopped; 1/2 pound(s) baking potatoes, peeled and diced; 4 cup(s) chicken broth, low-fat; 1 cup(s) water; 1/2 teaspoon(s) dried thyme; 1/2 teaspoon(s) salt; - pepper, to taste; 10 ounce(s) frozen corn kernels, thawed

(1 rating)

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Recipe by

Maggie Heden

@maggiekate09

Antioch, IL

This is my favorite soup to make on that first really chilly day of fall. It's called a chowder, but it's not a super heavy, creamy soup. Plus, it's a hearty healthy meal!

(1 rating)

Ingredients For corn, potato & leek chowder

1 Tbsp

butter
2

leeks (about 3/4 lbs), cleaned and sliced
2

carrots, diced
1

celery stalk, chopped
1/2 lb

baking potatoes, peeled and diced
4 c

chicken broth, low-fat
1 c

water
1/2 tsp

dried thyme
1/2 tsp

salt
pepper, to taste
10 oz

frozen corn kernels, thawed

How To Make corn, potato & leek chowder

1
Melt butter in a nonstick Dutch oven over medium-high heat. Add leeks, carrots and celery. Cook until leeks soften, about 5 minutes.

2
Add potatoes, broth, water, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.
3
Add corn and simmer about 2 minutes more. Mash lightly to break up potatoes to make a more creamy soup, if desired.
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corn, potato & leek chowder

Ingredients For corn, potato & leek chowder

How To Make corn, potato & leek chowder

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