This soup recipe is a family favorite. It takes about an hour to make, including cooking time. It is great for busy school/work nights.
Potato Corn Chowder
Start with 2 cups cubed, skinned russet potatoes. Remove the bulb part of the leek plus a little bit of the green stalk. Wash it carefully with warm water. Chop up the leek up into fine pieces.
Add the water to a large pot. Add the above seasonings, leeks and potatoes. Cook on medium to medium high heat until the potatoes are just tender. Remove 1 cup of cooked potatoes. Mash them coarsely and return them to the soup.
Add the 2 cups of milk. Add the 2 cups of corn and let it cook util the corn is warm. Add the butter/margarine and allow to melt (and stir) before serving.
If you want the soup to be dairy free, substitute the milk for 2 cups of additional water. If you are wanting it to be gluten free substitute the regular flour with gluten free flour.