Corn Leek Chowder

I don't do many soup recipes.  I have my standby recipes since I've so often been disappointed in trying new ones in this category.  This was extremely yummy.  My sister grew a bumper crop of leeks for Mom and this is one of the recipes she is using it in.  Mom substituted vegetable broth for the chicken broth. I think this recipe appeared in Taste of Home. The soup was developed by Stacey Savoyski, Southbury, CT. Prep is 10 min. Takes about 35 min. to cook so this is quick to make.

Corn Leek Chowder

2 cups chopped leeks (white portion only)

3/4 cup chopped onion

2 garlic cloves, minced

1 tablespoon olive oil

3 cups reduced-sodium chicken broth

1 1/2 cups cubed peeled potatoes

1/4 to 1/2 teaspoon dill weed

3/4 cup frozen corn, thawed

1/4 teaspoon pepper

4 teaspoons cornstarch

1 tablespoon cold water

1/2 cup half and half cream

1/4 cup shredded cheddar cheese

In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 15-20 minutes or until potatoes are almost tender.

Stir in corn and pepper; cook 2 minutes longer. combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.

1 cup about 234 cal