Potato and leek chowder

Yield: 1 servings

Measure 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 \N Bay leaf
1 cup Milk
1½ cup Corn kernels
¼ cup Chopped parsley
\N \N Salt; pepper, cayenne to
\N \N ; taste

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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