Morton Salt

In large saucepan, sauté leeks in butter or margarine until soft; season with Morton^® Kosher Salt. Stir in vegetable broth; bring mixture to boil. Add diced potatoes and cream-style corn; return chowder to boil. Cover and reduce heat; simmer for 10 minutes. Carefully add fish; simmer chowder gently, uncovered, just until fish is opaque and flakes easily with a fork, about 6 to 10 minutes depending on thickness** of fish. Do not overcook. Garnish with chopped leeks, if desired. Serve immediately.

Tips:
* To prepare leeks: Remove green tops to within 2-inches of white part; peel outside layer of bulbs, then discard. Wash leeks several times in water to remove sand particles; drain. ·
** For soup, simmer fish for 8 minutes per inch of thickness to cook through. ·
Cooked shrimp can be substituted for fish. Stir into chowder and just heat through. ·
Any mild white fish such as halibut, scrod or grouper can be substituted for cod.

3 tablespoons unsalted butter or margarine
2 leeks, thoroughly cleaned and washed, cut into thin slices *
2 teaspoons Morton^® Coarse Kosher Salt
1 container (32-ounces) prepared vegetable broth
1 bag (1 lb., 4-ounces) refrigerated diced potatoes with onions
2 cans (14-3/4 ounces each) cream-style corn, no salt added
1 pound cod fish fillets, cut into 1-inch pieces