Best Corn Leek Chowder Recipes

CORN LEEK CHOWDER

Corn Leek Chowder image

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.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

POTATO, CORN, AND LEEK CHOWDER

Potato, Corn, and Leek Chowder image

After experimenting recently with soups, I made this one and my family loved it. Using Frozen or Fresh Corn, a flour and milk roux instead of cream makes this soup a tad more heathlier and lower in calories. It's actually good for you. Make it creamy by puree it in the blender. In 30 minutes you have made a fabulous chowder.

Provided by Vseward Chef-V

Categories Chowders

Time 30m

Yield 1 1/3 cup, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups coarsely chopped leeks (about 1 large *see notes for cleaning)
1 cup finely chopped celery
2 cups whole milk
3 tablespoons all-purpose flour
3 cups reduced-sodium fat-free chicken broth
2 cups frozen corn (about 4 ears) or 2 cups fresh corn kernels (about 4 ears)
2 lbs cubed peeled yukon gold potatoes
3/4 cup fresh parmesan cheese, divided
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon Old Bay Seasoning

Steps:

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
Stir in broth, corn, potato, salt, and freshly ground black pepper and the old bay seasoning; bring to a boil. Reduce heat, add 1/2 cup parmesan cheese and simmer 20 minutes or until potato is tender.
Puree in Blender in batches for creamy consistency, if desired.
Top with additional Parmesan cheese, I also add parmesan croutons.
Enjoy with the family on soup night!
*Cleaning leeks:.
*You need to thoroughly clean the leek. First, wash the outside of the leek. Then slice off the fibrous green top, leaving the white to light-green stalk. Cut leek in half down to the root. Don't cut all the way through the root at this point. Then clean both "halves" under running tap water to remove any dirt that has accumulated inside. For this recipe, slice the cleaned halves down to where it's attached to the root, and discard the root.

Nutrition Facts : Calories 366.1, Fat 13, SaturatedFat 6.5, Cholesterol 29.3, Sodium 664.3, Carbohydrate 52.6, Fiber 4.8, Sugar 6.9, Protein 12.8