Leek Corn Chowder Recipes

POTATO, CORN, AND LEEK CHOWDER

Steps:

• 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.

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!

ASPARAGUS LEEK CHOWDER

Steps:

• In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.