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.
Corn Leek Chowder
Corn Leek Chowder
Prep Time
10 min
Cook Time
35 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
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.
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