Potato-Leek Chowder

Name: Potato-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; 418 grams cream-style corn; 710 milliliters (2-inch) chopped cauliflower florets; 3 bacon slices, cooked and crumbled (drained); 1 liters fat-free, less-sodium chicken broth; 237 milliliters fat-free milk; 710 milliliters finely chopped leek (about 4 leeks); 1 Tbsp olive oil; 0 teaspoons salt; 710 milliliters (2-inch) cubed peeled Yukon gold or red potato

Potato-Leek Chowder might be just the soup you are searching for. This recipe serves 6. One serving contains 229 calories, 9g of protein, and 8g of fat. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up bacon, olive oil, yukon gold, and a few other things to make it today.

Instructions

Heat oil in a large Dutch oven over medium heat.

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Cooking Oil

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Dutch Oven

Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.

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Leek

Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk.

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Cauliflower

Potato

Broth

Milk

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Frying Pan

Place one-third of potato mixture in a blender; process until smooth.

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Potato

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Blender

Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.

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Potato

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Bowl

Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently.

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Pepper