Corn Potato Leek Chowder Recipe

Name: Corn Potato Leek Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 leek white and tender green parts only, chopped; 1 stalk celery chopped; 1 1/2 pounds Yukon gold potatoes peeled and cubed; 4 1/2 cups chicken stock; kosher salt; freshly ground black pepper; 1 cup white corn kernels fresh or thawed frozen; 1/2 cup heavy cream; 1/4 cup chopped fresh chives for garnish

Servings: persons

2 tablespoons unsalted butter
1 leek white and tender green parts only, chopped
1 stalk celery chopped
1 1/2 pounds Yukon gold potatoes peeled and cubed
4 1/2 cups chicken stock
kosher salt
freshly ground black pepper
1 cup white corn kernels fresh or thawed frozen
1/2 cup heavy cream
1/4 cup chopped fresh chives for garnish

1
Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened, about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender, about 15 minutes. About 5 minutes before potatoes are ready, stir in 1 cup corn.
2
Combine potato mixture and cream in Dual Wall jar of KitchenAid(R) Orion Blender. Secure lid and set blender to Soup setting. Blend until machine turns itself off.
3
Alternatively, combine potato mixture and cream in blender as directed, secure lid and turn dial to Speed 1. Slowly increase speed to medium (Speed 5 or 6). Blend until completely smooth and rising steam is visible, about 4 minutes.
4
Soup should be hot. If desired, return soup to saucepan, stir in 1/2 cup corn kernels and heat until kernels are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 leek white and tender green parts only, chopped, 1 stalk celery chopped, 1 1/2 pounds Yukon gold potatoes peeled and cubed, and more.

Yes, Corn Potato Leek Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Potato Leek Chowder

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