Corn And Potato Chowder(Serves 8)

• 2 large celery ribs, diced
• 3 large leeks (white and tender green parts), sliced
• 4 large potatoes, peeled and diced
• 4 Tbsp. butter
• 1 1/2 qt. chicken or vegetable stock
• 2 fresh or 3 dried bay leaves
• 2 c. frozen corn kernels
• 2 c. half and half cream or low-fat milk
• 1/3 c. chopped parsley
• salt to taste
• ground pepper to taste
• curry powder to taste (optional)
• 1/2 c. freshly grated Parmesan

1. Place the celery, leeks and potatoes in a soup pot and sweat them in the butter over low heat for 10 minutes.
2. Add the stock and bay leaves.
3. Bring the soup to a boil, then reduce the heat to a simmer.
4. Cover and cook for 10 minutes.
5. Add the frozen corn kernels.
6. Cook for 3 minutes, then stir in the cream or milk and parsley and season with salt and pepper.
7. Add the curry powder, if desired.

celery, leeks, potatoes, butter, chicken, bay leaves, corn kernels, cream, parsley, salt, ground pepper, curry powder, freshly grated parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720086 (may not work)