- Servings: 6
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
|1 Tbsp||Olive Oil|
|1½ cups||Coarsely Chopped Leeks, about 1 large *see notes for cleaning|
|1 cup||Finely Chopped Celery|
|2 cups||Whole Milk|
|3 Tbsp||All-purpose Flour|
|3 cups||Reduced-sodium Fat-free Chicken Broth|
|2 cups||Frozen Corn, about 4 ears) or 2 cups fresh corn kernels (about 4 ears|
|2 lbs||Cubed Peeled Yukon Gold Potatoes|
|¾ cup||Fresh Parmesan Cheese, divided|
|¼ tsp||Fresh Ground Black Pepper|
|1 tsp||Old Bay Seasoning|
Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
Puree in Blender in batches for creamy consistency, if desired.
Top with additional Parmesan cheese, I also add parmesan croutons.
Enjoy with the family on soup night!
*Cleaning leeks: *You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don’t cut all the way through the root at this point. Then clean both “halves” under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it’s attached to the root, and discard the root. After experimenting recently with soups, I made this one and my family loved it. Using Frozen or Fresh Corn, a flour and milk roux instead of cream makes this soup a tad more heathlier and lower in calories. It's actually good for you. Make it creamy by puree it in the blender. In 30 minutes you have made a fabulous chowder.