corn, potato & leek chowder
(1 RATING)
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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Ingredients
- 1 tablespoon butter
- 2 - leeks (about 3/4 lbs), cleaned and sliced
- 2 - carrots, diced
- 1 - celery stalk, chopped
- 1/2 pound baking potatoes, peeled and diced
- 4 cups chicken broth, low-fat
- 1 cup water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- - pepper, to taste
- 10 ounces frozen corn kernels, thawed
How To Make corn, potato & leek chowder
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Tag:
#Healthy
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