Dilled Potato Leek Chowder Recipes

LEEK AND POTATO CHOWDER

Steps:

• Clean leeks by cutting off the roots and the tips of the leaves. Make a vertical cut from the root end to the tops, being careful to not cut through completely. The leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. Slice the cleaned leeks into quarter-inch strips.
• Melt half the butter in a skillet over medium-high heat. Saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
• Melt remaining butter in the same skillet over low heat. Gradually whisk flour into the melted butter until the mixture forms a clump of dough. Slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. Add bacon and potatoes to the slow cooker. Season mixture with salt and pepper; stir.
• Cook on Low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. Stir half-and-half into the mixture and continue cooking for 1 hour more.

DILLED POTATO LEEK CHOWDER

Steps:

• Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
• Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
• Whisk half-and-half with flour in a small bowl until smooth; set aside.
• Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
• Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

DILLED POTATO-LEEK SOUP

Steps:

• In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.

CORN LEEK CHOWDER

Steps:

• In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are 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.

LEEKY-FISH CHOWDER

Steps:

• Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
• Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
• Add minced garlic.
• Pour in the stock and bring to a boil.
• Add the diced potatoes and let them cook in the boiling stock.
• Add milk and stir.
• Add fish.
• Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
• Drain and add the can of corn.
• Add flour to thicken, if desired.
• Add salt and pepper.
• Enjoy!

DILLED POTATO CHOWDER

Steps:

• 1. In medium saucepan cook carrot, celery and onion in margarine or butter until tender. Add broth, potatoes, dillweed, salt, mustard and pepper. Bring to boil. Reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.2. In small bowl gradually stir milk into flour. Stir into potato mixture. Cook, stirring frequently, until boiling. Boil for 1 minute. Ladle into serving bowls. Top with bacon, if desired. Serve with crackers.*NOTE: For Swiss Dilled Potato Soup, just before serving stir 1 cup shredded Swiss cheese into hot soup until melted. Omit bacon.

DILLED CHICKEN CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.