Corn And Potato Chowder(Serves 8) - cooking recipe

Ingredients

2 large celery ribs, diced
3 large leeks (white and tender green parts), sliced
4 large potatoes, peeled and diced
4 Tbsp. butter
1 1/2 qt. chicken or vegetable stock
2 fresh or 3 dried bay leaves
2 c. frozen corn kernels
2 c. half and half cream or low-fat milk
1/3 c. chopped parsley
salt to taste
ground pepper to taste
curry powder to taste (optional)
1/2 c. freshly grated Parmesan

Preparation

Place the celery, leeks and potatoes in a soup pot and sweat them in the butter over low heat for 10 minutes.
Add the stock and bay leaves.
Bring the soup to a boil, then reduce the heat to a simmer.
Cover and cook for 10 minutes.
Add the frozen corn kernels.
Cook for 3 minutes, then stir in the cream or milk and parsley and season with salt and pepper.
Add the curry powder, if desired.