Potato-Leek Chowder

"After a week of especially cold weather, I craved some thick and hearty soup but was short on time. Adding cauliflower is a great way to lightly thicken the soup. For extra zip, add a little shredded sharp cheddar cheese before serving." -Julie Blum, Mollusk, VA

Yield: 6 servings (serving size: 1 2/3 cups chowder and about 2 tablespoons bacon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 31%
  • Fat: 7.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1g
  • Protein: 9.1g
  • Carbohydrate: 39g
  • Fiber: 5.4g
  • Cholesterol: 4mg
  • Iron: 2.3mg
  • Sodium: 629mg
  • Calcium: 90mg

Ingredients

  • 1 tablespoon olive oil
  • 3 cups finely chopped leek (about 4 leeks)
  • 5 cups fat-free, less-sodium chicken broth
  • 3 cups (2-inch) cubed peeled Yukon gold or red potato
  • 3 cups (2-inch) chopped cauliflower florets
  • 1 cup fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1 (14 3/4-ounce) can cream-style corn
  • 3 bacon slices, cooked and crumbled (drained)

Preparation

  1. Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
  2. Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
  3. Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
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