Corn, Potato, and Leek Chowder

Corn, Potato, and Leek Chowder

1 tbs butter
2 leeks, cleaned and sliced (white and light green parts only)
3 carrots, diced
1 celery stalk, diced
2 (1/2-pound) baking potatoes, peeled and diced into small pieces
4 cups low-sodium chicken broth
1 cup water
1/2 tsp dried thyme
1/2 tsp salt
1/8 tsp freshly ground pepper
1 (10-ounce) package frozen corn kernels, thawed

1. Melt the butter in a non stick pot over medium-high heat. Add the leeks, carrots, and celery. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, broth, water, thyme, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.

2. Add the corn and simmer, covered about 4 minutes. Mash lightly with a potato masher to break up the potatoes.


Notes:
Starchy, low-moisture baking potatoes work well with this chowder. Unlike waxy potatoes which hold their shape when cooked, baking potatoes tend to fall apart, which is ideal for thickening soups. Mashing the potatoes with a potato masher also helps the thickening process.

Because they grown in sandy soil, leeks need to be rinsed thoroughly. Trim of the root ends and dark green tops, leaving the white and light green parts. Slice thinly, place in a colander, and since under running water until there is no more sand. Drain well.