Potato-Leek Chowder
A creamy, comforting potato-leek chowder with cheesy goodness, perfect for cozy meals. Rich flavors suited for both casual and special occasions.
Ingredients
Instructions
- Separate and wash the leeks.
- Slice the leeks into 1/2-inch pieces.
- In a nonstick large saucepan, sauté the potatoes and leeks in butter or margarine for several minutes, stirring to prevent browning.
- Add chicken broth, freshly ground pepper, and salt if desired.
- Bring the chowder to a boil; reduce heat, cover, and simmer for 20 to 30 minutes or until tender.
- Gradually add the milk; heat gently, but do not boil.
- Stir in the minced fresh parsley or dried flakes.
- Serve the chowder with a generous sprinkle of grated Cheddar cheese.
Tips & Substitutions
To enhance the flavor, consider adding a bay leaf while simmering the chowder, and remove it before serving. For a creamier texture, substitute whole milk or half-and-half for the skim milk. If you prefer a heartier chowder, feel free to add diced carrots or celery. This recipe can also be adapted to a vegetarian version by using vegetable broth instead of chicken broth.
Serving Suggestions
Serve the chowder in bowls, topped with a sprinkle of additional grated Cheddar cheese and a few fresh parsley leaves for garnish. It pairs beautifully with crusty bread or a side of Broccoli Cheese Biscuits for a satisfying meal. For a complete dinner, consider serving alongside Barbecue Chicken Sandwiches for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chowder gently on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling of the milk. You can also microwave it in short intervals, stirring in between for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Potato-Leek Chowder contains roughly 613 calories, with 10g protein, 86g carbohydrates, and 26g fat. It is an excellent source of iron (35% of the Daily Value), vitamin C (32% of the Daily Value), and potassium (26% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2252mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen potatoes for this chowder?
Yes, you can use frozen diced potatoes, but they may alter the texture slightly. Thaw them before adding to the pot to ensure even cooking. If using fresh potatoes, choose waxy varieties like Yukon Gold for the best results.
How can I make this chowder healthier?
To make the chowder healthier, you can reduce the amount of butter or margarine and use low-sodium chicken broth. Additionally, consider adding more vegetables, such as spinach or kale, to increase the nutritional value without sacrificing flavor.
What can I add to make this chowder thicker?
To thicken the chowder, you can mash some of the cooked potatoes in the pot or add a slurry of cornstarch mixed with cold water. Simmer for a few minutes after adding the thickening agent until the desired consistency is reached.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).