Corn Leek Chowder
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
