Corn Chowder with Heirloom Potatoes & Leeks

14 INGREDIENTS • 10 STEPS • 45MINS

Corn Chowder with Heirloom Potatoes & Leeks

Recipe

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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This hearty potato and corn chowder is a good source of three blood pressure-lowering minerals.

Absolutely in love with local, seasonal California produce and the endless possibilities of preparing such ingredients into tasty, healthy meals!

45MINS

Total Time

$1.98

Cost Per Serving

Ingredients

Servings

4

us / metric

2 ears

Corn, diced

2 pieces

Bacon, diced

3 Tbsp

1/2

Leek, diced

1/2

Onion, diced

1 handful

Fresh Herbs

3 cups

Mixed Heirloom Potatoes, diced

3 cups

Chicken Stock

1 cup

Heavy Cream

to taste

to taste

Ground Black Pepper

to taste

to taste

Crushed Red Pepper Flakes

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

Love This Recipe?

Corn Chowder with Heirloom Potatoes & Leeks

Save

Absolutely in love with local, seasonal California produce and the endless possibilities of preparing such ingredients into tasty, healthy meals!

Cooking Instructions

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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!

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