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corn leek chowder ready to eat

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


  • 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


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

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

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

    making corn leek chowder
  4. Slowly add milk and flour mixture to pot, stirring often. 

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

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

    easy corn leek chowder recipe
  7. Take off heat, add more salt and pepper to taste, and stir in parsley and chives. 

    corn leek chowder with fresh herbs

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.