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

Melt butter and olive oil over medium heat in dutch oven.
Add leek, celery and bell pepper and cook for 4-5 minutes, or until vegetables are tender. Stir often.
Combine milk and flour in a mason jar. Put the lid on and shake until fully combined.
Slowly add milk and flour mixture to pot, stirring often.
Stir in broth, corn, potato, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce heat, and simmer for 20-30 minutes, or until potatoes are tender.
Take off heat, add more salt and pepper to taste, and stir in parsley and chives.