Corn Leek Chowder

Name: Corn Leek Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 cups.
Ingredients: 2 cups chopped leeks (white portion only); 3/4 cup chopped onion; 2 garlic cloves, minced; 1 tablespoon 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

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.

Ingredients

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon 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.

Nutrition Facts

1 cup: 234 calories, 9g fat (4g saturated fat), 23mg cholesterol, 537mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

Originally published as Potato, Leek and Corn Chowder in Cooking for 2 Fall 2006