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Corn Chowder with Heirloom Potatoes & Leeks
Recipe

14 INGREDIENTS • 10 STEPS • 45MINS

Corn Chowder with Heirloom Potatoes & Leeks

4.2
6 ratings
This hearty potato and corn chowder is a good source of three blood pressure-lowering minerals.
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Corn Chowder with Heirloom Potatoes & Leeks
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Summerland
Absolutely in love with local, seasonal California produce and the endless possibilities of preparing such ingredients into tasty, healthy meals!
This hearty potato and corn chowder is a good source of three blood pressure-lowering minerals.
45MINS
Total Time
$1.98
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
2 ears
Corn, diced
Bacon
2 pieces
Bacon, diced
Butter
3 Tbsp
Leek
1/2
Leek, diced
Onion
1/2
Onion, diced
Fresh Herbs
1 handful
Fresh Herbs
Chicken Stock
3 cups
Chicken Stock
Heavy Cream
1 cup
Heavy Cream
Salt
to taste
Fresh Thyme
to taste
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
518
Fat
34.7 g
Protein
10.2 g
Carbs
43.5 g
Add to plan
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Corn Chowder with Heirloom Potatoes & Leeks
Save
author_avatar
Summerland
Absolutely in love with local, seasonal California produce and the endless possibilities of preparing such ingredients into tasty, healthy meals!
Cooking InstructionsHide images
step 1
Remove the kernels from the Corn (2 ears)
step 1 Remove the kernels from the Corn (2 ears)
step 2
Dice the Leek (1/2).
step 2 Dice the Leek (1/2).
step 3
Dice the Onion (1/2).
step 3 Dice the Onion (1/2).
step 4
Dice the Mixed Heirloom Potatoes (3 cups).
step 4 Dice the Mixed Heirloom Potatoes (3 cups).
step 5
In a large pot over low-to-medium heat, cook the Bacon (2 pieces) until crisp. Pour off bacon fat, leaving only 1 tablespoon in the pot.
step 5 In a large pot over low-to-medium heat, cook the Bacon (2 pieces) until crisp. Pour off bacon fat, leaving only 1 tablespoon in the pot.
step 6
Add in Butter (3 Tbsp), leek, onion, and some Salt (to taste). Sauté until onion and leek are translucent, not brown. About 10 minutes.
step 6 Add in Butter (3 Tbsp), leek, onion, and some Salt (to taste). Sauté until onion and leek are translucent, not brown. About 10 minutes.
step 7
Then add mixed diced heirloom potatoes, corn, and Chicken Stock (3 cups), turn heat up and cover, boiling for about 10 minutes or until the potatoes are soft enough to crush.
step 7 Then add mixed diced heirloom potatoes, corn, and Chicken Stock (3 cups), turn heat up and cover, boiling for about 10 minutes or until the potatoes are soft enough to crush.
step 8
Chop up the cooked bacon for garnish.
step 8 Chop up the cooked bacon for garnish.
step 9
Turn off the heat and add Heavy Cream (1 cup). Stir well. Season with Fresh Herbs (1 handful), Fresh Thyme (to taste), Salt (to taste), Ground Black Pepper (to taste), Crushed Red Pepper Flakes (to taste), and a few drizzles of Extra-Virgin Olive Oil (to taste) Top with bacon.
step 9 Turn off the heat and add Heavy Cream (1 cup). Stir well. Season with Fresh Herbs (1 handful), Fresh Thyme (to taste), Salt (to taste), Ground Black Pepper (to taste), Crushed Red Pepper Flakes (to taste), and a few drizzles of Extra-Virgin Olive Oil (to taste) Top with bacon.
step 10
Let chowder sit until room temperature and then serve. Enjoy!
step 10 Let chowder sit until room temperature and then serve. Enjoy!
Tags
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American
Comfort Food
Lunch
Shellfish-Free
French
Potatoes
Whole Grains
Soup
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