Vseward (Chef~V)'s Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery; cook 4 minutes or until vegetables are tender, stirring frequently.
- 2Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly.
- 3Stir 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.
- 4Puree in Blender in batches for creamy consistency, if desired.
- 5Top with additional Parmesan cheese, I also add parmesan croutons.
- 6Enjoy with the family on soup night!
- 7*Cleaning leeks:.
- 8*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.
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Nutritional Facts for Potato, Corn, and Leek Chowder
Serving Size: 1 (351 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 366.0
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 6.5 g
- Cholesterol 29.3 mg
- Sodium 664.2 mg
- Total Carbohydrate 52.5 g
- Dietary Fiber 4.8 g
- Sugars 6.9 g
- Protein 12.7 g
The following items or measurements are not included:
reduced-sodium fat-free chicken broth
Old Bay Seasoning