Tender leek and yukon gold chowder

Yield: 8 Servings

Measure Ingredient
3 tablespoons Unsalted butter
3 cups Leek white part only; minced
1½ pounds Yukon gold potatoes; diced
2 \N Stalks celery; minced
5 cups Chicken stock
2 \N Sprigs fresh thyme
2 \N Bay leaves
2 \N Parsley sprigs
\N \N Salt
4 cups Fresh or frozen corn
1 cup Heavy cream
\N \N Garnish: chopped fresh tarragon

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

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