Corn, Potato & Leek Chowder

Corn, Potato & Leek Chowder

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Maggie Heden


This is my favorite soup to make on that first really chilly day of fall. It's called a chowder, but it's not a super heavy, creamy soup. Plus, it's a hearty healthy meal!


★★★★★ 1 vote


  • 1 Tbsp
  • 2
    leeks (about 3/4 lbs), cleaned and sliced
  • 2
    carrots, diced
  • 1
    celery stalk, chopped
  • 1/2 lb
    baking potatoes, peeled and diced
  • 4 c
    chicken broth, low-fat
  • 1 c
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
  • ·
    pepper, to taste
  • 10 oz
    frozen corn kernels, thawed

How to Make Corn, Potato & Leek Chowder


  1. Melt butter in a nonstick Dutch oven over medium-high heat. Add leeks, carrots and celery. Cook until leeks soften, about 5 minutes.
  2. Add potatoes, broth, water, thyme, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, until potatoes are soft, about 20 minutes.
  3. Add corn and simmer about 2 minutes more. Mash lightly to break up potatoes to make a more creamy soup, if desired.

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About Corn, Potato & Leek Chowder

Course/Dish: Other Soups
Other Tag: Healthy

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