LEEK AND CORN CHOWDER RECIPES

Name: Corn Leek Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 cups.
Ingredients: 2 cups chopped leeks (white portion only); 3/4 cup chopped onion; 2 garlic cloves, minced; 1 tablespoon olive oil; 3 cups reduced-sodium chicken broth; 1-1/2 cups cubed peeled potatoes; 1/4 to 1/2 teaspoon dill weed; 3/4 cup frozen corn, thawed; 1/4 teaspoon pepper; 4 teaspoons cornstarch; 1 tablespoon cold water; 1/2 cup half-and-half cream; 1/4 cup shredded cheddar cheese

CORN LEEK CHOWDER RECIPE: HOW TO MAKE IT

Corn Leek Chowder Recipe: How to Make It image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski’s corn chowder. “I developed it for our meatless Christmas Eve meal,” she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 cups.

Number Of Ingredients 13

Ingredients

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 32g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 8g protein. Diabetic Exchanges 1-1/2 starch

POTATO, CORN, AND LEEK CHOWDER RECIPE | MYRECIPES

Potato, Corn, and Leek Chowder Recipe | MyRecipes image

This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.

Provided by Maureen Callahan

Yield 6 servings (serving size: 1 1/3 cups)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1?½ cups coarsely chopped leek (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 fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup finely chopped fresh parsley
3 tablespoons chopped fresh chives

Steps:

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. 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.

Nutrition Facts : Calories 331 calories, CarbohydrateContent 54.9 g, CholesterolContent 18 mg, FatContent 9.5 g, FiberContent 5.3 g, ProteinContent 9.8 g, SaturatedFatContent 4.4 g, SodiumContent 701 mg

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