Potato, Corn, and Leek Chowder

Name: Potato, Corn, and Leek Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps butter; 118 milliliters finely chopped celery; 710 milliliters fat-free, less-sodium chicken broth; 3 Tbsps all-purpose flour; 3 Tbsps chopped fresh chives; 473 milliliters fresh corn kernels (about 4 ears); 59 milliliters finely chopped fresh parsley; 355 milliliters coarsely chopped leek (about 1 large); 1 Tbsp olive oil; 118 milliliters finely chopped red bell pepper; 1 teaspoon salt; 473 milliliters whole milk; 907 grams cubed peeled Yukon gold or red potato

Potato, Corn, and Leek Chowder is a vegetarian soup. One portion of this dish contains around 10g of protein, 10g of fat, and a total of 274 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of salt, leek, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat butter and oil in a large Dutch oven over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently.

Ingredients you will need

Bell Pepper

Vegetable

Celery

Leek

Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.

Ingredients you will need

Ground Black Pepper