Potato, Corn & Leek Crock Pot Chowder
4 tablespoons butter
1 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped orange bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 T parsley flakes
4 cloves fresh garlic, minced
1 medium yellow onion
To a crockpot add all the vegetables. Add the spices and chicken broth.
Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to the crockpot and stir in to mix thoroughly. Top with the butter.
Set on low for 6 hours or on high for 4-5.
· You can also make this into a cream soup! – Just add to your VitaMix or blender and puree it all together for a yummy, easy cream soup! Serve with my home-made bread in a bag recipe!