Potato, Corn, and Leek Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium. Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 1/2 cups coarsely chopped leek (about 1 large) |
1/2 cup finely chopped celery |
1/2 cup finely chopped red bell pepper |
2 cups whole milk |
3 tablespoons all-purpose flour |
3 cups fat-free, less-sodium chicken broth |
2 cups fresh corn kernels (about 4 ears) |
2 pounds cubed peeled yukon gold or red potato |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup finely chopped fresh parsley |
3 tablespoons chopped fresh chives |
Directions:
1. Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; 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; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.
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