Tender leek and yukon gold chowder
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 3 | cups | Leek white part only; minced |
| 1½ | pounds | Yukon gold potatoes; diced |
| 2 | Stalks celery; minced | |
| 5 | cups | Chicken stock |
| 2 | Sprigs fresh thyme | |
| 2 | Bay leaves | |
| 2 | Parsley sprigs | |
| Salt | ||
| 4 | cups | Fresh or frozen corn |
| 1 | cup | Heavy cream |
| Garnish: chopped fresh tarragon | ||
Directions
Melt butter over medium low heat in a large saucepan. Add leeks, potatoes and celery; cover and cook until softened, about 8 minutes.
Add broth, herbs and season to taste with salt; add corn if using frozen.
Raise heat to medium and bring to a simmer; cover and cook for 15 minutes.
Add corn if using fresh and cook 5 minutes. Add cream and return to a simmer. Remove herb sprigs and bay leaves and garnish with tarragon before serving.
Yield: 8 to 10 servings
Notes: Thanksgiving Special with Drew Nieporent Recipe by: TVFN Show #TGSP94
Posted to MC-Recipe Digest V1 #921 by Sue <suechef@...> on Nov 23, 1997