Corn Leek Chowder For 2

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• 2 3/4 cups onions, chopped
• 2 cups chopped leeks (white part only)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups reduced-sodium chicken broth
• 1 1/2 cups potatoes, peeled and cubed
• 1/4 teaspoon dill weed
• 3/4 cup frozen corn, thawed
• 1/4 teaspoon pepper
• 4 teaspoons cornstarch
• 1 tablespoon cold water
• 1/2 cup half-and-half cream
• 1/4 cup cheddar cheese, shredded

Recipe

• 1 in large saucepan, saute the leeks, onion and garlic in oil ubtil tender.
• 2 stir in the broth, potatoes and dill.
• 3 cook for 15-20 minutes or until potatoes are almost tender.
• 4 stir in the corn and pepper, cook 2 minutes longer.
• 5 combine the cornstarch and water until smooth.
• 6 stir into the soup and bring to a boil.
• 7 cook and stir for 2 minutes or until thickened.
• 8 stir in the cream.
• 9 cook over medium heat for 1-2 minutes or until heated through.
• 10 add 1 tbsp of shredded cheddar to top of each serving.