Potatoes, leeks and corn chowder.
Seriously good comfort food.
Potato, leek and corn chowder.
1 bunch leeks, chopped, white and light green only
1 medium onion, chopped
2 tbsp olive oil
32 oz. Chicken broth, homemade or boxed
3 to 4 cups potatoes, cut into 1″ pieces
1 can corn
4 oz chopped green chilis
1 package county gravy mix
2 cups milk
1 cup shredded Mexican cheese.
In 3 1/2 qt pot saute onions and leeks in olive oil over low heat until tender, 5 minutes.
Add chicken broth and potatoes, bring to a simmering boil, reduce heat, cover and cook until potatoes are tender, 20 minutes.
Add corn and chili, stir.
Mix milk and gravy mix, stirring out lumps.
Stir the gravy mix into the soup.
Blend in the cheese.
Cover and remove from heat.
Let sit for about 5 minutes.
Serve with bacon bits on top.
Enjoy!
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