Name: Corn Leek Chowder
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Corn Leek Chowder

1. 2 cups chopped leeks (white portion only) -

2. 3/4 cup chopped onion -

3. 2 garlic cloves, minced -

4. 1 tablespoon olive oil -

5. 3 cups reduced-sodium chicken broth -

6. 1-1/2 cups cubed peeled potatoes -

7. 1/4 to 1/2 teaspoon dill weed -

8. 3/4 cup frozen corn, thawed -

9. 1/4 teaspoon pepper -

10. 4 teaspoons cornstarch -

11. 1 tablespoon cold water -

12. 1/2 cup half-and-half cream -

13. 1/4 cup shredded cheddar cheese -

How to cook deliciously - Corn Leek Chowder

1. Stage

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.

2. Stage

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.

3. Stage

Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.