Chicken and Corn Chowder

Makes 6-8 servings

Jenny

This recipe was published in the May, 2005 issue of Organic Style Magazine

ingredients

2 medium leeks (white and light green parts), thinly sliced, rinsed, and drained
3 ribs celery, sliced
2 cloves garlic, minced
5 cups chicken broth
1 fresh or dried bay leaf
3 cups red-skinned potatoes, cut into 1/2 inch pieces (1 lb)
3 ears corn, kernels cut from cob (or 1 1/2 cups thawed from kernels)
1/2 cup frozen petite peas, thawed
1/4 to 1/2 cup heavy cream
2 tablespoons vegetable oil
2 tablespoons flat leaf parsley, chopped
Kosher salt and freshly ground pepper

1
Add leeks, celery, and garlic to a large heavy pot with 2 tablespoons oil. Cook until soft, about 5 minutes.
2
Add the chicken broth, bay leaf, diced potatoes, and corn and bring the mixture to a low boil, scraping up any browned bits on the bottom of the pot. Lower the heat and simmer 10-12 minutes, stirring occasionally, until the potatoes are soft.
3
Add the chiicken, peas and cream, and simmer 5 minutes or until chicken is heated through. Season to taste with salt and pepper. Stir in parsley and discard bay leaf.