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Corn Leek Chowder Recipe

Photo by: Taste of Home

Leeks, onion, potatoes and cheese enrich Stacey Savoyski’s corn chowder. “I developed it for our meatless Christmas Eve meal,” she adds from Southbury, Connecticut.

This recipe is:

Healthy

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4 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon Crisco® Pure Olive Oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Directions

In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.

Nutrition Facts: 1 cup equals 234 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 537 mg sodium, 32 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Corn Leek Chowder published in Cooking for 2 Fall 2006, p7