• 2 Tbs. butter
• 1 Tbs. olive oil
• 1 1/2 C. coarsely chopped leek (about 1 lg. leek)
• 1/2 C. finely chopped celery
• 1/2 C. finely chopped red bell pepper
• 2 C. whole milk
• 3 Tbs. all-purpose flour
• 3 C. fat-free, low-sodium chicken broth
• 2 C. fresh corn kernels (about 4 ears)
• 2 lb. cubed peeled Yukon gold or red potatoes
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 C. finely chopped fresh parsley
• 3 Tbs. chopped fresh chives

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.