Potato, Corn & Leek Crock Pot Chowder

Ingredients:

• 4 tablespoons butter

• 1 1/2 cups coarsely chopped leek (about 1 large)

• 1/2 cup finely chopped celery

• 1/2 cup finely chopped orange bell pepper

• 2 cups whole milk

• 3 tablespoons all-purpose flour

• 3 cups fat-free, less-sodium chicken broth

• 2 cups fresh corn kernels (about 4 ears)

• 2 pounds cubed peeled Yukon gold or red potato

• 1 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 T parsley flakes

• 4 cloves fresh garlic, minced

• 1 medium yellow onion

Directions:

1. To a crockpot add all the vegetables. Add the spices and chicken broth.

2. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to the crockpot and stir in to mix thoroughly. Top with the butter.

3. Set on low for 6 hours or on high for 4-5.

· You can also make this into a cream soup! – Just add to your VitaMix or blender and puree it all together for a yummy, easy cream soup! Serve with my home-made bread in a bag recipe!