Potato, Corn, and Leek Chowder

Potato, Corn, and Leek Chowder
Photo by Lee Harrelson


  • 2 tablespoons butter
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup finely chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • 2 cups fresh corn kernels (about 4 ears)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 teaspoon salt
  • + 7 more ingredients
    • 2 pounds cubed peeled Yukon gold or red potato
    • 1 ½ cups coarsely chopped leek (about 1 large)
    • ½ cup finely chopped red bell pepper
    • 2 cups whole milk
    • 1 tablespoon olive oil
    • ½ cup finely chopped celery
    • 3 tablespoons all-purpose flour

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, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, cor...

View full recipe at My Recipes


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