Meatless Monday :: Potato, Leek & Corn Chowder
Total Steps
6
Ingredients
11
Tools Needed
4
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LeMoine Family KitchenIngredients
- 4 stems leeks
- 5 russet potatoes russet potatoes
- 6 cloves garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 1/2 cups vegetable broth
- 2 cups heavy cream
- 2 cans corn
- 1 cup shredded cheddar(optional)
- scallions, sliced(optional)
- salt and pepper
Instructions
Step 1
For the leeks: Use only the white and light green parts, discarding the tough deep green parts. Slice the leeks into rounds, separate the rings, and place them in a bowl of cold water. Use your hands to move the pieces around, allowing any sand to fall to the bottom of the bowl. Drain and pat dry with a paper towel.
Step 2
In a large pot, over medium-low heat, add the olive oil and butter. Once the butter is melted, add the prepared leeks and garlic. Season with salt and pepper. Cook until softened.
Step 3
Add the diced potatoes and toss to coat them with the other ingredients. Cook, stirring halfway through, and season again with salt and pepper.
Step 4
Add the vegetable broth and simmer until the potatoes are tender. Using an immersion blender, blend the chowder to your desired consistency. It will be very thick.
Step 5
Stir in the heavy cream, both cans of corn, and the liquid from one of the cans. Simmer.
Step 6
Garnish with sliced scallions and shredded cheddar cheese before serving.