Potato, Corn, And Leek Chowder Recipe

Name: Potato, Corn, And Leek Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 1/2 cups coarsely chopped leeks (about 1 large *see notes for cleaning); 1 cup finely chopped celery; 2 cups whole milk; 3 tablespoons all-purpose flour; 3 cups reduced-sodium fat-free chicken broth; 2 cups frozen corn (about 4 ears) or 2 cups fresh corn kernels (about 4 ears); 2 lbs cubed peeled yukon gold potatoes; 3/4 cup fresh parmesan cheese, divided; 1 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 1 teaspoon Old Bay Seasoning

Servings: persons

2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leeks (about 1 large *see notes for cleaning)
1 cup finely chopped celery
2 cups whole milk
3 tablespoons all-purpose flour
3 cups reduced-sodium fat-free chicken broth
2 cups frozen corn (about 4 ears) or 2 cups fresh corn kernels (about 4 ears)
2 lbs cubed peeled yukon gold potatoes
3/4 cup fresh parmesan cheese, divided
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Old Bay Seasoning

1
["Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; 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 and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.", "Puree in Blender in batches for creamy consistency, if desired.", "Top with additional Parmesan cheese, I also add parmesan croutons.", "Enjoy with the family on soup night!", "*Cleaning leeks:", "*You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both ""halves"" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root."]

864

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon olive oil, 1 1/2 cups coarsely chopped leeks (about 1 large *see notes for cleaning), 1 cup finely chopped celery, and more.

Yes, Potato, Corn, And 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.

That's it — enjoy your meal!

Potato, Corn, And Leek Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions