Recipe - Potato And Leek Chowder

2 tablespoon Olive oil
1 tablespoon Butter
1 cup Chopped leeks
1 cup Diced red bell pepper
2 pound Peeled & minced potatoes
3 cup Chicken stock
2 teaspoon Dried thyme
1 Bay leaf
1 cup Milk
1 One half cup Corn kernels
One fourth cup Chopped parsley
Salt; pepper, cayenne to
; taste

Directions: In a large soup pot heat the oil and butter. Saut‚ the leeks
for 3 minutes until slightly tender. Add the bell pepper and potatoes and
cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a
boil then reduce the heat to a simmer and cook 2030 minutes, or until
potatoes are tender. Remove about three quarters of the potatoes and puree
in a blender with the milk. Return the mixture to the pot and add the corn
and parsley. Season to taste and allow to simmer for about ten minutes more
before serving.

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