Potato and leek chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Butter |
| 1 | cup | Chopped leeks |
| 1 | cup | Diced red bell pepper |
| 2 | pounds | Peeled & diced potatoes |
| 3 | cups | Chicken stock |
| 2 | teaspoons | Dried thyme |
| 1 | Bay leaf | |
| 1 | cup | Milk |
| 1½ | cup | Corn kernels |
| ¼ | cup | Chopped parsley |
| Salt; pepper, cayenne to | ||
| ; taste | ||
Directions
Directions: In a large soup pot heat the oil and butter. Saut‚ the leeks for 3 minutes until slightly tender. Add the bell pepper and potatoes and cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a boil then reduce the heat to a simmer and cook 20-30 minutes, or until potatoes are tender. Remove about three quarters of the potatoes and puree in a blender with the milk. Return the mixture to the pot and add the corn and parsley. Season to taste and allow to simmer for about ten minutes more before serving.
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Converted by MM_Buster v2.0l.