Creamy Corn And Roasted Pepper Chowder

• 2 large red potatoes
• 4 c. reduced salt chicken broth
• 6 c. frozen corn, divided
• 1 onion, chopped
• 1 leek, trimmed of root end and green part, thinly sliced
• 1 tsp. salt
• 1 (12 oz.) jar roasted red peppers, drained, patted dry and chopped

1. In a pot over high heat combine potatoes and enough water to cover.
2. Boil, reduce heat and simmer until tender (about 30 minutes).
3. Drain, cool and cut into small pieces or chunks.
4. In large pot over high heat combine broth, 4 cups corn, onion, leek and salt.
5. Boil, reduce heat and simmer 20 minutes. In a food processor or blender, process soup until smooth.
6. Return to pot. Add remaining 2 cups corn, bring to boil.
7. Remove from heat and stir in roasted red peppers and potatoes.
8. Prep time:
9. 30 minutes, cook time: 50 minutes.
10. Makes 8 servings.

red potatoes, salt chicken, frozen corn, onion, root, salt, red peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778867 (may not work)