Corn Chowder Recipe

This easy potato, leek, and corn chowder recipe is loaded with flavor, veggies and is a satisfying and fresh weeknight meal! This vegetarian soup is best in spring and summer but can really be made year round!

If you love chowders full of veggies then you will love this potato leek corn chowder recipe with leek, bell pepper, celery, corn and potatoes. The parsley and chives added in the final step give this soup a freshness and extra flavor that will keep you coming back for more!

Ingredients for Potato Leek Corn Chowder Recipe

Butter & Olive Oil is a great combo for sautéing the leeks and other veggies.

Leeks are a good source of vitamins A, C and K and dietary fiber.

Red Bell Pepper adds nice color and flavor to this dish. You could add or substitute with jalapeno too!

Celery is a great source of important antioxidants and adds additional texture and flavor base.

Whole milk is what makes this soup creamy! You could play around with coconut milk if you want to make this chowder dairy-free.

Flour in combination with the milk help to thicken this chowder.

Corn is one of the stars of this dish! It’s delicious with fresh sweet corn but I’ve also had good results with frozen corn… it just takes a bit longer to cook.

Red Potatoes are rich in vitamins, minerals and antioxidants and I don’t like to miss out on the nutrients found in the skins so I leave mine on, but you can also peel them if that is your preference.

Paprika adds just a hint of heat.

Fresh Parsley & Chives add freshness and extra flavor!

How To make Potato Leek Corn Chowder

I like to use my dutch oven for this recipe, but any large pot will do. First, melt butter and olive oil. Then, you’ll add leek, celery and bell pepper and cook until vegetables are tender, about 5 minutes, stirring often. Combine milk and flour in a large mason jar with a lid, and shake until fully combined (or whisk together in medium size bowl). Slowly add this mixture to the pot, stirring often. Next, stir in broth, corn, potato, paprika, bay leaves, salt and pepper. Bring to a boil. Reduce heat and simmer for 20-30 minutes or until potato is tender. Take off the heat and mix in parsley and chives. Serve and enjoy!

5 from 3 votes

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Corn Chowder Recipe

This easy potato, leek, and corn chowder recipe is loaded with flavor, veggies and is a satisfying and fresh weeknight meal! This vegetarian soup is best in spring and summer but can really be made year round!

Course chowder, dinner, Soup

Cuisine American

Keyword bell pepper, chowder, corn, dinner, leek, paprika, vegetarian

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 6

Calories 286 kcal

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large leek, coarsely chopped about 2 cups
• 1 red bell pepper, finely chopped about 1 cup
• 1 celery stalk, finely chopped about 1/2 cup
• 2 cups whole milk
• 3 tablespoons all purpose flour
• 3 cups vegetable stock
• 2 cups corn kernels about 3-4 ears if using fresh, you can also use frozen
• 1 1/2 pounds red potatoes, rinsed and quartered
• 1-2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 3 tablespoon fresh chives, chopped

Instructions

1. Melt butter and olive oil over medium heat in dutch oven.

   

2. Add leek, celery and bell pepper and cook for 4-5 minutes, or until vegetables are tender. Stir often.

   

3. Combine milk and flour in a mason jar. Put the lid on and shake until fully combined. 

   

4. Slowly add milk and flour mixture to pot, stirring often. 

   

5. Stir in broth, corn, potato, paprika, bay leaves, salt and pepper and bring to a boil.

   

6. Reduce heat, and simmer for 20-30 minutes, or until potatoes are tender.

   

7. Take off heat, add more salt and pepper to taste, and stir in parsley and chives. 

   

Recipe Video

Recipe Notes

Recipe adapted from Cooking Light

Optional: Use an immersion blender to slightly blend and thicken soup before putting fresh herbs in.

Nutrition Facts

Corn Chowder Recipe

Amount Per Serving (1 bowl)

Calories 286 Calories from Fat 109

% Daily Value*

Fat 12.1g19%

Saturated Fat 4.8g30%

Cholesterol 18mg6%

Sodium 754mg33%

Potassium 875mg25%

Carbohydrates 40g13%

Fiber 4.3g18%

Sugar 10.3g11%

Protein 7.5g15%

Calcium 123mg12%

Iron 875mg4861%

* Percent Daily Values are based on a 2000 calorie diet.

If you make any this potato leek corn chowder please share on instagram using hashtag #rainbowdelicious & and tag me at @rainbowdelicious , I’d love to see what you are up to in your kitchen! 

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