Potato-Leek Chowder

Name: Potato-Leek Chowder
Ingredients: 1 tablespoon olive oil; 3 cups finely chopped leek (about 4 leeks); 5 cups fat-free, less-sodium chicken broth; 3 cups (2-inch) cubed peeled Yukon gold or red potato; 3 cups (2-inch) chopped cauliflower florets; 1 cup fat-free milk; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon salt; 1 (14 3/4-ounce) can cream-style corn; 3 bacon slices, cooked and crumbled (drained)

10 ingredients

3 steps

Ingredients

1 tablespoon olive oil
3 cups finely chopped leek (about 4 leeks)
5 cups fat-free, less-sodium chicken broth
3 cups (2-inch) cubed peeled Yukon gold or red potato
3 cups (2-inch) chopped cauliflower florets
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
3 bacon slices, cooked and crumbled (drained)

Directions

1

Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
2

Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
3

Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.