Corn, Potato and Leek Chowder

Corn, Potato And Leek Chowder

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Judy Garcia


This was posted at a recipe forum that I used to belong to.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 1 Tbsp
  • 2
    leeks (about 3/4 lb.), cleaned and sliced
  • 2
    carrots, diced
  • 1
    stalk celery, diced
  • 2
    (1/2 lb.) baking potatoes, peeled and diced
  • 4 c
    low-sodium chicken broth
  • 1 c
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
  • 1/8 tsp
    freshly ground black pepper
  • 1 pkg
    (10 oz.) frozen corn, thawed

How to Make Corn, Potato and Leek Chowder


  1. Melt the butter in a non-stick Dutch oven over medium-high heat, then add the leeks, carrots and celery. Cook, stirring frequently, until the leeks are softened, about 5 minutes. Add the potatoes, broth, water, thyme, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are soft, about 20 minutes.
  2. Add corn and simmer, covered, about 2 minutes. Mash lightly with potato masher to break up the potatoes.

Printable Recipe Card

About Corn, Potato and Leek Chowder

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato #corn #leek

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