Potato-Leek Chowder
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Ingredients
- 1 tablespoon olive oil
- 3 cups finely chopped leek (about 4 leeks)
- 5 cups fat-free, less-sodium chicken broth
- 3 cups (2-inch) cubed peeled Yukon gold or red potato
- 3 cups (2-inch) chopped cauliflower florets
- 1 cup fat-free milk
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
- 3 bacon slices, cooked and crumbled (drained)
Details
Preparation
Step 1
Heat oil in a large Dutch oven over medium heat. Add leek; cook 15 minutes or until tender, stirring frequently (do not brown). Set aside.
Combine broth, potato, and cauliflower in pan; bring to a boil. Reduce heat, and simmer 25 minutes or until potato is tender. Cool 10 minutes; stir in milk. Place one-third of potato mixture in a blender; process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure twice with remaining potato mixture.
Return pureed potato mixture to pan; stir in leek, pepper, salt, and corn. Cook over medium-high heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle with crumbled bacon just before serving.
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