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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Leeks, onion, potatoes and cheese enrich Stacey Savoyskiâs corn chowder. âI developed it for our meatless Christmas Eve meal,â she adds from Southbury, Connecticut. 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 |
Directions:
1. 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. 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. Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.
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