Potato And Leek Chowder

Ready in 1h

Try this Potato And Leek Chowder recipe, or contribute your own.


3 c Chicken Stock
1 Bay leaf
1/4 c Chopped parsley
Salt; and pepper and cayenne to taste
1 c leeks; Chopped
1 1/2 c Corn kernels
1 tb Butter
2 lb potatoes; Peeled & diced
1 c Red Bell Pepper; diced
1 c milk
2 ts Dried thyme
2 tb olive oil

Original recipe makes 1



Directions: In a large soup pot heat the oil and butter. saute the leeks for 3 minutes until slightly tender. Add the bell pepper and potatoes and cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a boil then reduce the heat to a simmer and cook 20-30 minutes, or until potatoes are tender. Remove about three quarters of the potatoes and puree in a blender with the milk. Return the mixture to the pot and add the corn and parsley. Season to taste and allow to simmer for about ten minutes more before serving.

Verified by stevemur
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Calories Per Serving: 1690 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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