Looks Delic
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The after school schedule is beyond hectic tonight. I needed a dinner that I could assemble first thing in the morning and have ready and hot for about 2 hours at dinner time so people could eat in between meetings and activities. The answer to my busy dinner time schedule? Chowder. This Potato, Corn and Leek Chowder is filling, satisfying, packed with veggies and begging to be eaten with a grilled cheese sandwich.
About the Ingredients
Leeks – 2 small leeks, greens discarded and whites diced small.
Corn – I used frozen but you could use canned or fresh if it’s in season.
Red Bell Pepper – about 1/2 of the pepper, diced very small.
Celery – 2 stalks diced very small.
Golden Potatoes – about 2 pounds. They need to be cut into bite sizes cubes so if you can get the little size, you can just halve or quarter them.
Milk – I use 1% because that’s what we drink but you could use any fat content you like.
Flour – 3 tablespoons added directly to the cold milk which means no extra pot for a roux.
Vegetable broth – I used a heavy hand when adding the broth because this chowder is very chunky and I wanted it to go a little further. I added 4 cups of broth.
How to Make Potato, Corn and Leek Chowder
Begin by chopping the celery, bell pepper and leeks all very small. Add them to a large stockpot to sauté. Whisk in a milk and flour mixture and let simmer for a few minutes until it thickens.
Then simply add the corn, potatoes, vegetable broth and seasonings and cook everything for another 20 minutes. Top it with your fresh herbs LiLike chives, scallions or parsley when serving.
Recipe Substitutions & Variations
If you don’t have time to make grilled cheese sandwiches or a salad to serve with the chowder and want it to be a one pot meal, try adding some protein! You could add cooked shrimp or pulled chicken.
FAQ’s & Recipe Tips
In my opinion, the chowder texture was a little grainy. This can probably be attributed to whisking the flour directly into the cold milk and adding the mixture directly to the soup (as the recipe calls for.) Next time I make this recipe I will likely make a roux using butter and flour and adding the milk slowly in a separate pot. Then I will add the roux to the soup. This will make for a cream here, silky or texture.
Not only does the soup reheat very well but I actually think I like it better after it’s been refrigerated for a day. The flavors get a little stronger and the leeks become a little bolder.
The Recipe for Potato, Corn and Leek Chowder
This recipe and all of the delicious details are available in the Cooking Light cookbook titled The Essential Dinner Tonight Cookbook. You can also find it on myrecipes.com at Potato, Corn and Leek Chowder. The original recipe calls for chicken broth which is delicious too but swap it for vegetable broth to keep it vegetarian. If you test out this recipe be sure to leave a note in the comments below. I’d especially love to hear if you added protein. Enjoy!
