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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.


 

 

 


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