Corn, Potato and Leek Chowder

Corn, Potato And Leek Chowder Recipe

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Judy Garcia


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


★★★★★ 1 vote

15 Min
30 Min
Stove Top


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

How to Make Corn, Potato and Leek Chowder


  • 1Melt 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.
  • 2Add corn and simmer, covered, about 2 minutes. Mash lightly with potato masher to break up the potatoes.

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About Corn, Potato and Leek Chowder

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato, #corn, #leek

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