Simple Corn Chowder
- 14 cup olive oil
- 12 leek, diced
- 3 ears white corn, kernels removed
- 2 medium red potatoes, cubed
- 1 (32 ounce) carton chicken stock (or vegetable)
- 12 cup flat-leaf Italian parsley, chopped
- 1 cup heavy cream
- salt and pepper
- Saute leeks in olive oil until soft and translucent.
- Add corn and diced potatoes.
- Add salt and pepper to taste.
- Add stock, cook until potatoes are tender (about 15-20 minutes).
- Add parsley.
- Temper cream by ladling hot broth mixture into measuring cup until warm.
- Add cream to soup and stir.
- Lower temperature of soup to medium and cook for additional 5-10 minutes.
olive oil, white corn, red potatoes, chicken stock, flatleaf italian parsley, heavy cream, salt
Taken from www.food.com/recipe/simple-corn-chowder-251434 (may not work)