Heat butter and oil in a large Dutch oven over medium heat. Addleek, celery, and bell pepper; cook 4 minutes or until vegetables are tender,stirring frequently. Combine milk and flour in a small bowl, stirring with awhisk.
Slowly add milk mixture to pan, stirring constantly. Stir in broth,corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduceheat, and simmer 30 minutes or until potato is tender. Stir in parsley andchives.
Recipe By George Ross
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (994g)|
|Recipe Makes: 6|
|Calories from Fat: 885 (55%)|
|Amt Per Serving||% DV|
|Total Fat 98.3g||131 %|
|Saturated Fat 29.3g||147 %|
|Monounsaturated Fat 40g|
|Polyunsanturated Fat 20.5g|
|Cholesterol 471.2mg||145 %|
|Sodium 566.8mg||20 %|
|Potassium 2247.4mg||59 %|
|Total Carbohydrate 55.9g||16 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 51.1g|
|Protein 121.5g||174 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1604
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