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

1. Saute leeks in olive oil until soft and translucent.
2. Add corn and diced potatoes.
3. Add salt and pepper to taste.
4. Add stock, cook until potatoes are tender (about 15-20 minutes).
5. Add parsley.
6. Temper cream by ladling hot broth mixture into measuring cup until warm.
7. Add cream to soup and stir.
8. 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)