Potato, Corn, and Leek Chowder

Potato, Corn, and Leek Chowder


(5 votes) 4 5

A great combination of ingredients, this soup can help lower blood pressure through calcium, potassium and magnesium. Serve with hot sauce.

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Bradenton, FL


  • 2 Tbs. butter
  • 1 Tbs. olive oil
  • 1 1/2 C. coarsely chopped leek (about 1 lg. leek)
  • 1/2 C. finely chopped celery
  • 1/2 C. finely chopped red bell pepper
  • 2 C. whole milk
  • 3 Tbs. all-purpose flour
  • 3 C. fat-free, low-sodium chicken broth
  • 2 C. fresh corn kernels (about 4 ears)
  • 2 lb. cubed peeled Yukon gold or red potatoes
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 C. finely chopped fresh parsley
  • 3 Tbs. chopped fresh chives

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Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; 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; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives. 

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