POTATO CORN CHOWDER Leek & Garlic Seasoning
5 lbs peeled and diced potatoes
2 lbs frozen whole kernel corn
1 lb celery chopped
3 large sweet onions diced
3- 32 oz packages Chicken Stock, unsalted.
2 cups half & half or heavy cream
2 Tbsp vegetable oil
½ jar Leek & Garlic Pesto & Seasoning
Salt & Pepper to taste
1. In a large stock pot sweat Leek & Garlic Seasoning, celery & onion in the vegetable oil until soft and translucent
2. Add diced potatoes and chicken stock
3. Bring to a boil then reduce heat and simmer until potatoes are tender, about 15 minutes
4. Add frozen corn and half & half or heavy cream then bring back to a boiling
5. Turn off the heat and cover for an additional 10-15 minutes
6. Taste and adjust seasoning to taste
7. Serve while warm