Corn, Leek and Parsnip Chowder

By ccavaletti

Ingredients

• 1/4 lb bacon, diced
• 2 leeks, white and tender green parts, cut into medium dice and washed
• 2 parsnips, peeled and cut into medium dice
• 2 stalks celery, medium dice
• 2 Tbsp flour
• 4 c chicken stock
• 1 roasted red pepper, medium dice
• 1 c fresh or frozen corn kernels
• 1/2 c heavy cream
• pinch of nutmeg
• lemon juice to taste
• 2 Tbsp parsley, rough chopped
• salt and pepper to taste

Preparation

Step 1

1. Heat a heavy soup pot over medium-low heat, and cook the bacon until just crisp.

2. Add the leeks, parsnips and celery, and gently saute, stirring occasionally, for about 6-7 minutes or until tender.

3. Add the flour and cook for an additional minute.

4. Pour in the stock and bring the soup to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15-20 minutes.

5. Add the roasted red peppers, corn, heavy cream and nutmeg, and heat through.

6. Finish with a squeeze of lemon juice, stir in the parsley and season to taste with salt and pepper.