Corn Chowder

Course: Soup

Cook Time: 45

Total Time: 45

Servings: servings

Calories: 309kcal

Author: Eva Marie

This easy corn chowder with leeks and potatoes is cozy, flavorful, and nourishing. Add roasted green chiles for a spicy twist. A perfect soup for fall and winter.

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Ingredients

2 tablespoons olive oil or butter
2 leeks washed, trimmed, and diced (use white and tender light green parts)
2 cloves garlic minced
3 medium Yukon gold or russet potatoes peeled and diced
1 bay leaf
1 bouillon cube vegetable or chicken
3 cups water
2 cups corn kernels fresh, frozen, or canned and drained
1 to 2 cups milk plant-based milk, or cream (optional, for creaminess)
1 tablespoon fresh dill or chives or 1 teaspoon dried herbs (Herbes de Provence works beautifully)
2 tablespoons diced mild green chiles optional
Salt and pepper to taste

For serving (optional):

Sour cream or crème fraîche
Herbed croutons or crusty bread

Instructions

Sauté the Aromatics

In a large heavy pot, heat the olive oil or butter over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes.

Simmer the Base

Add the diced potatoes, water, bay leaf, and bouillon cube. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 20 to 30 minutes.

Add the Corn and Herbs

Stir in the corn and herbs, along with the optional green chiles if using. Cook for another 5 minutes to warm through.

Blend for Creaminess

Remove the bay leaf. Using an immersion blender or transferring carefully to a blender, purée half of the soup until smooth. Return the puréed portion to the pot with the remaining chunky soup.
Add milk or water, a little at a time, to reach your desired thickness. Taste and season with salt and freshly cracked pepper.

Serve

Ladle the chowder into bowls and top with a dollop of sour cream or crème fraîche. Add croutons or a hunk of bread on the side for extra comfort.

Notes

Variations and Add-Ons

Add Heat: Stir in ¼ to ½ cup diced roasted poblano or Hatch chiles for a Southwestern twist.

Make It Vegan: Use olive oil and a plant-based milk such as oat or cashew.

Add Protein: A handful of shredded rotisserie chicken or crisp tempeh cubes works well.

Nutrition