A-Maize-Ing Chowder
Submitted by Sierra4654
Creamy corn chowder with leeks, carrots, and potatoes simmered in chicken broth, then puréed smooth and enriched with evaporated milk: light, comforting, ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSimmer sliced leeks, carrots, and cubed potato in chicken broth until everything’s fork-tender, then blend it smooth to create a creamy vegetable base.
Stir in evaporated skim milk and corn kernels, heat gently without boiling, and season to taste.
The result is silky corn chowder that tastes rich but keeps things light with skim milk instead of heavy cream.
Sprinkle fresh parsley on top and serve four bowls of pure comfort.
Kitchen Tips
- Purée vegetables completely for velvety smooth texture without adding cream
- Use evaporated skim milk for richness without the fat of heavy cream
- Heat gently after adding milk to prevent curdling; don’t let it boil
Ingredients
Directions
In medium saucepan, combine leek, carrot and potato with chicken broth.
Cover and simmer 10 minutes or until vegetables are tender.
Purée then add milk and corn. Heat without boiling, to serving temperature.
Season to taste with salt and pepper.
Serve sprinkled with parsley.
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