Potato, Corn, and Leek Chowder
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Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 ½ cups coarsely chopped leeks (about 1 large)
½ cup finely chopped celery
½ cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups low-sodium, fat-free chicken stock
2 cups fresh corn kernels (about 4 cobs)
2 pounds diced peeled golden or red yukon style potatoes
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup finely chopped fresh parsley
3 tablespoons chopped fresh green onions
To make
This soup is a good source of three blood pressure-lowering minerals, as calcium is added to the milk, and potatoes deliver a dose of potassium as well as magnesium.
Heat the butter in a large roasting pan over medium-high heat. Add the leeks, celery, and bell pepper; cook for 4 minutes or until the vegetables are tender, stirring frequently. Combine the milk and flour in a small bowl, stirring with a whisk. Slowly add the milk mixture to the pan, stirring constantly. Add the broth, corn, potatoes, salt and freshly ground black pepper; bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are tender. Add the parsley and green onions.
Heat the butter in a large roasting pan over medium-high heat. Add the leeks, celery, and bell pepper; cook for 4 minutes or until the vegetables are tender, stirring frequently. Combine the milk and flour in a small bowl, stirring with a whisk. Slowly add the milk mixture to the pan, stirring constantly. Add the broth, corn, potatoes, salt and freshly ground black pepper; bring to a boil. Reduce the heat and simmer for 20 minutes or until the potatoes are tender. Add the parsley and green onions.
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Author:Admin
Published: 11/20/2023 9:28 PM
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