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corn, potato and leek chowder

(1 rating)
snflwr8351 avatar
Recipe by
Judy Garcia
@snflwr8351
Gunnison, UT

This was posted at a recipe forum that I used to belong to.

►
(1 rating)
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For corn, potato and leek chowder

  • 1 Tbsp
    butter
  • 2
    leeks (about 3/4 lb.), cleaned and sliced
  • 2
    carrots, diced
  • 1
    stalk celery, diced
  • 2
    (1/2 lb.) baking potatoes, peeled and diced
  • 4 c
    low-sodium chicken broth
  • 1 c
    water
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    salt
  • 1/8 tsp
    freshly ground black pepper
  • 1 pkg
    (10 oz.) frozen corn, thawed

How To Make corn, potato and leek chowder

  • 1
    Melt the butter in a non-stick Dutch oven over medium-high heat, then add the leeks, carrots and celery. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, broth, water, thyme, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.
  • 2
    Add corn and simmer, covered, about 2 minutes. Mash lightly with potato masher to break up the potatoes.
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