Corn Leek Chowder Recipe
Corn Leek Chowder Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Leeks, onion, potatoes and cheese enrich Stacey Savoyski’s corn chowder. “I developed it for our meatless Christmas Eve meal,” she adds from Southbury, Connecticut.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 cups chopped leeks (white portion only)
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 1-1/2 cups cubed peeled potatoes
  • 1/4 to 1/2 teaspoon dill weed
  • 3/4 cup frozen corn, thawed
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1/2 cup half-and-half cream
  • 1/4 cup shredded cheddar cheese

Directions

In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender.
Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.
Originally published as Corn Leek Chowder in Cooking for 2 Fall 2006, p7

Nutritional Facts

1 cup: 234 calories, 9g fat (4g saturated fat), 23mg cholesterol, 537mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 vegetable.

  • 2 cups chopped leeks (white portion only)
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups reduced-sodium chicken broth
  • 1-1/2 cups cubed peeled potatoes
  • 1/4 to 1/2 teaspoon dill weed
  • 3/4 cup frozen corn, thawed
  • 1/4 teaspoon pepper
  • 4 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1/2 cup half-and-half cream
  • 1/4 cup shredded cheddar cheese
  1. In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender.
  2. Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese. Yield: 4 cups.
Originally published as Corn Leek Chowder in Cooking for 2 Fall 2006, p7

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