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Potato, Corn, and Leek Chowder
Servings 6
Calories 121 kcal
Ingredients
- 2 Tbs butter
- 1 Tbs olive oil
- 1 1/2 cups coarsely chopped leek about 1 large
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped red bell pepper
- 2 cups whole milk
- 3 Tbs all-purpose flour
- 3 cups fat-free less-sodium chicken broth
- 2 cups fresh corn kernels about 4 ears
- 2 lbs cubed peeled Yukon gold or red potato
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely chopped fresh parsley
- 3 Tbs chopped fresh chives
Instructions
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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, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.
