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Prep 10 mins
Cook 20 mins
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.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1⁄2 cups coarsely chopped leeks (about 1 large *see notes for cleaning)
- 1 cup finely chopped celery
- 2 cups whole milk
- 3 tablespoons 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
- 3⁄4 cup fresh parmesan cheese, divided
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 teaspoon 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.