Try this Potato And Leek Chowder recipe, or contribute your own.
Suggest a better descriptionDirections: 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.
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Serving Size: 1 Serving (2877g) | ||
Recipe Makes: 1 | ||
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Calories: 1690 | ||
Calories from Fat: 361 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 78.6mg | 24 % | |
Sodium 2258.8mg | 78 % | |
Potassium 6384.7mg | 168 % | |
Total Carbohydrate 276g | 81 % | |
Dietary Fiber 29.7g | 119 % | |
Sugars, other 246.4g | ||
Protein 66.1g | 94 % | |
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: 1690
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