Corn Leek Chowder

Corn Leek Chowder

Total Time: Prep: 10 min. Cook: 35 min.

Makes: 6 cups

Ingredients

2 - 3 cups chopped leeks (white and light green portion only)
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
4 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled golden potatoes (roughly two medium potatoes)
2 tablespoons flour
1/2 teaspoon salt
1/4 to 1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 teaspoon turmeric
1 cup frozen corn, thawed
1 cup shredded cheddar cheese plus 1/4 cup (for garnish)
1/2 cup half-and-half cream
1/2 teaspoon liquid smoke.

Directions

  1. In a large saucepan, saute the leeks, onion, and garlic in oil stir occasionally for 5 minutes or until tender.
  2. Add flour, salt, pepper, turmeric, and dill. Stir for 1- 2 minutes.
  3. Stir in the broth and potatoes, bring to slow boil, reduce heat to low, and then simmer for 10-15 minutes or until potatoes are tender.
  4. Stir in corn, cheese (1 cup), cream, and liquid smoke and then simmer and stir for 5 minutes until heated through.
  5. Garnish each serving with 1 tablespoon of cheese.

Based upon recipes from https://www.cabotcheese.coop/recipe/barstows-longview-farms-cheddar-corn-chowder/ and https://www.tasteofhome.com/recipes/corn-leek-chowder/