Potato, Corn, and Leek Chowder
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.
How to Make It
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.
Chef's Notes
Serve with hot sauce.
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bjane1's Review
Great comfort soup on a cold, rainy night! Garlic and hot pepper flakes added to the flavor. I used plain soy milk since we are avoiding dairy and water sauted the veggies rather than using the oil and butter to reduce fat calories.
phdlovesfood14's Review
N/A
jwhizzz's Review
Outstanding -- with modifications. First, this recipe needs some spice. I included two cloves of garlic and half an onion from the start. Also, food processing definitely speeds up preparation of ingredients, so I recommend that as well. AND you'll get a creamier texture. I don't have fresh corn, so I used canned creamed corn and kernel corn. Honestly, I would just recommend using two cans of the creamed corn -- it's tasty. I subbed baking potatoes. I added bay leaf, lots of salt, a few jigs of bitters and worcestershire, red pepper flakes, black pepper, and cayenne. I added more potato and water than the recipe called for since I had more veggies. Now it's almost done and the flavor is right on!
JansBistro's Review
This is such a versatile recipe. I thickened the soup up by pureeing 2 cups and adding it back to the pot. Smoked paprika also makes a nice flavour. I'm wondering if it would add flavour if I included a bay leaf next time. Seafood would also make a nice addition. I'm wondering if this would work in the crockpot.
ChicagoDJ's Review
I've been making this one for a while and it is always a big hit for Sunday football in Chicago! I add fresh garlic for a little more flavor and always top with sharp cheddar. I also tried it with fresh sweet corn this time - what a difference! To thicken it up a bit - just before soup is done put a few cups into a blender to blend the potatoes then return to pot. Makes it rich and creamy but you still have lots of potato chunks left.
RainbowDelish's Review
This is a family favorite!
I included this recipe in my new weekly menu planning blog, rainbowdelicious.com with a link back to this page. Thank you!
Workinit's Review
A good winter weekend lunch recipe. If you use fresh corn, you may want to saute it for a few mintues with the other vegetables. The fresh corn I had was a bit too "crunchy" in the soup. I think a little chopped bacon would be good on top. This was my first time cooking with leeks, and I can't wait to use them again.
jess20's Review
Solid recipe. I used Chilies in lieu of red bell. I only had 1% milk so I and added about 1/4 C cheddar cheese, it was just enough to add a touch more creaminess.
EllenDeller's Review
This is a superb soup with a few changes to intensify the flavor. I used 2% milk and russet potatoes, some Anaheim pepper along with red bell, a good heaping teaspoon of smoked paprika, and an all-natural chicken bouillon base instead of salt. Simmered without a lid and served with cheese toast and a simple green salad with orange slices and viniagrette.
pkehnpalumbo's Review