corn, potato & leek chowder
(1 rating)
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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!
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(1 rating)
Ingredients For corn, potato & leek chowder
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1 Tbspbutter
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2leeks (about 3/4 lbs), cleaned and sliced
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2carrots, diced
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1celery stalk, chopped
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1/2 lbbaking potatoes, peeled and diced
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4 cchicken broth, low-fat
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1 cwater
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1/2 tspdried thyme
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1/2 tspsalt
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pepper, to taste
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10 ozfrozen corn kernels, thawed
How To Make corn, potato & leek chowder
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1Melt butter in a nonstick Dutch oven over medium-high heat. Add leeks, carrots and celery. Cook until leeks soften, about 5 minutes.
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2Add potatoes, broth, water, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.
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3Add corn and simmer about 2 minutes more. Mash lightly to break up potatoes to make a more creamy soup, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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