Go Back
5 from 1 vote
Potato Corn and Leek Chowder
Ingredients
  • 2 pounds potatoes we used russet and red
  • 2 cups leek 1 large leek
  • 1 cup chopped carrots
  • 1 cup diced red onions
  • 2 cups corn
  • 2 cups skim milk
  • 3 tbls all purpose flour
  • 3 cups chicken broth
  • 12 oz Canadian bacon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
Instructions
  1. Melt the butter in a large stockpot over medium-high heat.
  2. Sauté the onion, leek, & carrot until tender (approximately 5-7 mins.)
  3. Whisk together flour & milk. Slowly pour into the stockpot.
  4. Add remainder of ingredients and bring to a boil.
  5. Reduce the heat and simmer 20 mins