Potato, Corn and Leek Chowder

Course: Appetizer / Prep Time: 20m. / Total Time: 1h. / Servings: 4

Ingredients:

• 2 cups fat-free, less sodium chicken broth

• 2 cups fresh corn kernels (ab. 4 ears)

• 2 lbs cubed peeled Yukon gold or red potato

• 1 -1/2 cups coarsely chopped leek (ab. 1 large)

• 1/2 cup finely chopped celery

• 1/2 cup finely chopped red bell pepper

• 2 cups whole milk

• 3 tbsp all-purpose flour

• 1/4 tsp freshly ground black pepper

• 1/4 cup finely chopped fresh parsley

• 3 tbsp chopped fresh chives

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp salt

Instructions:

• Heat butter and oil in a large dutch oven over medium heat. Add leek, celery and bell pepper; cook four minutes or until vegetables are tender, stirring frequently.

• Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.

• Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil.

• Reduce heat, and simmer for 20 minutes or until potato is tender. Stir in parsley and chives.