corn, potato and leek chowder

Name: Corn, Potato and Leek Chowder
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 tablespoon(s) 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 cup(s) low-sodium chicken broth; 1 cup(s) water; 1/2 teaspoon(s) dried thyme; 1/2 teaspoon(s) salt; 1/8 teaspoon(s) freshly ground black pepper; 1 package(s) (10 oz.) frozen corn, thawed

(1 RATING)

37 Pinches

Judy Garcia

Gunnison, UT

Updated on Jun 18, 2012

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

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prep time 15 Min

cook time 30 Min

method Stove Top

yield

Ingredients

1 tablespoon 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 cups low-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 package (10 oz.) frozen corn, thawed

How To Make corn, potato and leek chowder

Step 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.

Step 2

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