posted by Terrytx 12-09-102 7:58 AM
* Exported from MasterCook *
Corn, Potato and Leek Chowder
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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1 tablespoon butter
2 leeks (about 3/4 pound), cleaned and sliced (white and light green parts only)
2 carrots, diced
1 stalk celery, diced
2 (1/2-pound) baking potatoes, peeled and diced
4 cups low-sodium chicken broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (10-ounce) package frozen corn kernels, thawed
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.
Add corn and simmer, covered, about 2 minutes. Mash lightly with a potato masher to break up the potatoes.
Per serving: (1 1/2 cups): 245 cal, 5g fat, 12mg chol, 448mg sod, 46g carb, 6g fiber 8g pro, 69mg calc.
Source: WW-Take -Out Tonight