This easy potato, leek, and corn chowder recipe is loaded with flavor, veggies and is a satisfying and fresh weeknight meal! This vegetarian soup is best in spring and summer but can really be made year round!
Melt butter and olive oil over medium heat in dutch oven.
Add leek, celery and bell pepper and cook for 4-5 minutes, or until vegetables are tender. Stir often.
Combine milk and flour in a mason jar. Put the lid on and shake until fully combined.
Slowly add milk and flour mixture to pot, stirring often.
Stir in broth, corn, potato, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce heat, and simmer for 20-30 minutes, or until potatoes are tender.
Take off heat, add more salt and pepper to taste, and stir in parsley and chives.
Recipe adapted from Cooking Light
Optional: Use an immersion blender to slightly blend and thicken soup before putting fresh herbs in.