Potato and Leek Chowder with Pancetta

This recipe came from Runner’s Kitchen and was altered to be a little bit less vegetarian and a little bit less lactosey.  I’m so glad that people post successful recipes so I don’t need to use my brain as much after a long day, I appreciate it!

Warning: This chowder is simply amazing and you will want to eat it everyday.
Runner’s Kitchen version was 3 servings, but my version is easily 5 or 6 because we love leftovers around here.

2-3 tablespoons of olive oil
1 bunch of leeks, cleaned and chopped
3 cloves of garlic, minced
3 tablespoons of flour
4 cups of fat free Lactaid milk + 1 cup of chicken broth
5 large Yukon gold potatoes, peeled and chopped into bite sized pieces
1/2 bunch of kale, chopped
2 cups of corn kernels (defrosted if frozen, I used sweet yellow frozen corn)
2 handfuls of shredded cheddar cheese – I used reduced fat
1/4 pound of pancetta from the deli chopped into tiny pieces
Lots of pepper
Sea salt to taste

Heat the olive oil in a dutch oven and saute leeks and garlic until softened, about 4 minutes
Add flour, milk and water to pot, add potatoes and bring to a simmer
Simmer potatoes for about 10 minutes or until they are fork tender.  While the potatoes are simmering, chop up the pancetta into small pieces and saute in a non-stick pan for about 5-6 minutes on medium high.  When the pancetta is done, pour everything (including some of the oil) into the dutch oven.
Add kale, corn, and cheese to the dutch oven and cook for another 2-4 minutes while stirring.
Add much pepper and some sea salt to taste.

Sure it might not look like much in this photo…but just you wait…

About Laura

Working mom trying to balance life and baby.
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