Potato-Leek Chowder

Potato-Leek Chowder
Photo by www.myrecipes.com


  • 3 cups finely chopped leek (about 4 leeks)
  • 3 cups (2-inch) chopped cauliflower florets
  • 1 (14 3/4-ounce) can cream-style corn
  • ¼ teaspoon freshly ground black pepper
  • 5 cups fat-free, less-sodium chicken broth
  • 1 cup fat-free milk
  • 3 cups (2-inch) cubed peeled Yukon gold or red potato
  • + 3 more ingredients
    • 1 tablespoon olive oil
    • 3 bacon slices, cooked and crumbled (drained)
    • 1/8 teaspoon salt

Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside. Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. P...

View full recipe at My Recipes


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