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Corn, Potato and Leek Chowder




Source of Recipe


Posted by Terrytx at Mimi's Recipe Exchange Site






List of Ingredients



• 1 Tbsp. butter
  
• 2 leeks (about 3/4 lb.), cleaned and sliced
  
• 2 carrots, diced
  
• 1 stalk celery, diced
  
• 2 (1/2 lb.) baking potatoes, peeled and diced
  
• 4 c. low-sodium chicken broth
  
• 1 c. water
  
• 1/2 tsp. dried thyme
  
• 1/2 tsp. salt
  
• 1/8 tsp. freshly ground black pepper
  
• 1 (10 oz.) pkg. frozen corn kernals, 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 potato masher to break up the potatoes.