LEEK & CORN CHOWDER
Steps:
- In a large stock pot over medium heat sauté the bacon until edges just begin to brown.
- Add in the leeks, stirring regularly until the leeks just being to wilt, about 5 minutes.
- Once the leeks have wilted, add in the red potatoes and broth. Reduce heat and simmer for 15 minutes until potatoes are tender.
- Stir in corn, if using canned corn, strain well before adding to soup. If using frozen corn, return soup to a simmer before going onto the next step.
- In a small bowl combine the melted butter, flour, and ½ cup of soup broth (use a ladle to scoop out some broth from the pot). Stir well to make a thick paste. This is called a roux and will help thicken the soup.
- Once the soup has returned to a simmer, add in the roux and stir well. As the roux dissolves you will notice the soup begin to thicken. Continue stirring for a few minutes until simmering again.
- Add in the cream, milk, salt, pepper, and hot sauce (optional). Return soup to a slight simmer. Remove from heat and serve.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- 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 : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
POTATO, CORN, AND LEEK CHOWDER
After experimenting recently with soups, I made this one and my family loved it. Using Frozen or Fresh Corn, a flour and milk roux instead of cream makes this soup a tad more heathlier and lower in calories. It's actually good for you. Make it creamy by puree it in the blender. In 30 minutes you have made a fabulous chowder.
Provided by Vseward Chef-V
Categories Chowders
Time 30m
Yield 1 1/3 cup, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
- Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
- Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
- Puree in Blender in batches for creamy consistency, if desired.
- Top with additional Parmesan cheese, I also add parmesan croutons.
- Enjoy with the family on soup night!
- *Cleaning leeks:.
- *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.
Nutrition Facts : Calories 366.1, Fat 13, SaturatedFat 6.5, Cholesterol 29.3, Sodium 664.3, Carbohydrate 52.6, Fiber 4.8, Sugar 6.9, Protein 12.8
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- Dice potatoes, slice the leek, and drain the can of corn of excess water. Chop flatleaf parsley and chives. Set aside.
- Place a pot or Dutch oven on the stovetop at medium heat. Add the unsalted butter to the pot. When the butter starts to softly bubble, sprinkle in the leek slices. Sauté for 2 minutes or until soft and succulent. If they start browning, turn the heat to low.
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