Corn Leek Chowder for 2

• 2 34 cups onions, chopped
• 2 cups chopped leeks (white part only)
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 3 cups reduced-sodium chicken broth
• 1 12 cups potatoes, peeled and cubed
• 14 teaspoon dill weed
• 34 cup frozen corn, thawed
• 14 teaspoon pepper
• 4 teaspoons cornstarch
• 1 tablespoon cold water
• 12 cup half-and-half cream
• 14 cup cheddar cheese, shredded

1. In large saucepan, saute the leeks, onion and garlic in oil ubtil tender.
2. Stir in the broth, potatoes and dill.
3. Cook for 15-20 minutes or until potatoes are almost tender.
4. Stir in the corn and pepper, cook 2 minutes longer.
5. Combine the cornstarch and water until smooth.
6. Stir into the soup and bring to a boil.
7. Cook and stir for 2 minutes or until thickened.
8. Stir in the cream.
9. Cook over medium heat for 1-2 minutes or until heated through.
10. Add 1 Tbsp of shredded cheddar to top of each serving.

onions, leeks, garlic, olive oil, chicken broth, potatoes, dill weed, frozen corn, pepper, cornstarch, cold water, cream, cheddar cheese

Taken from www.food.com/recipe/corn-leek-chowder-for-2-253165 (may not work)