Shelly's Recipe

Potato, Corn, and Leek Chowder

Category: Chowders

2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 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
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives

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. Serves 6