Potato Corn Chowder (Ww)

15 ingredients
6 steps

Ingredients

  • 3 ounces leeks, diced
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 small carrots, diced
  • 1 stalk celery, diced
  • 6 small russet potatoes, diced
  • 1 (14 1/2 ounce) can fat free chicken broth
  • 12 ounces frozen corn
  • 3 12 cups nonfat milk
  • 1 cup 1% low-fat milk
  • 2 tablespoons flour
  • salt
  • pepper
  • garlic powder

Directions

  1. 1
    Melt butter with oil, saute leeks, carrots, garlic, and celery.
  2. 2
    Add chicken broth , seasonings, and potatoes.
  3. 3
    Simmer uncovered until the vegetables are tender.
  4. 4
    Add nonfat milk and corn.
  5. 5
    Combine cold 1% milk and the flour in a shaker and add to the soup.
  6. 6
    Cook until the soup is thickened and the raw flour taste is gone.

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