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Corn, Potato and Leek Chowder

Source of Recipe


WW-Take -Out Tonight






List of Ingredients



• 1 tablespoon butter
  
• 2 leeks (about 3/4 pound), cleaned and sliced (white and light green parts only)
  
• 2 carrots, diced
  
• 1 stalk celery, diced
  
• 2 (1/2-pound) baking potatoes, peeled and diced
  
• 4 cups low-sodium chicken broth
  
• 1 cup water
  
• 1/2 teaspoon dried thyme
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 1 (10-ounce) package frozen corn kernels, thawed
  






Instructions



1. Melt the butter in a non-stick Dutch oven over medium-high heat, then add the leeks, carrots and celery. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, broth water, thyme, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.
   
   
2. Add corn and simmer, covered, about 2 minutes. Mash lightly with a potato masher to break up the potatoes.
   
   
3. Servings: 4 Per serving: (1 1/2 cups): 245 cal, 5g fat, 12mg chol, 448mg sod, 46g carb, 6g fiber 8g pro, 69mg calc.