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