Potato Leek Chowder
Photo Credit: Aaron Colussi

Potato, Leek and Corn Chowder with Oven-Fried Leeks and Bacon

Thick and creamy potato soup is a cold-weather standby. Dress this up with crispy leeks and smoked bacon. Making the crispy leeks will take longer than making the soup, but it’s well worth it.  

By Kimberly Lord Stewart

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Potato Leek Chowder

Potato, Leek and Corn Chowder with Oven-Fried Leeks and Bacon

Thick and creamy potato soup is a cold-weather standby. Dress this up with crispy leeks and smoked bacon. Making the crispy leeks will take longer than making the soup, but it’s well worth it.  
Course: Soup
Keyword: bacon, corn chowder, fall 2018, gluten-free, leeks, potato, soup
Servings: 4
Calories: 513kcal
Author: Kimberly Lord Stewart

Ingredients

  • 2 tablespoons olive oil 
  • 2 leeks; sliced up to 1 inch into the greens 
  • 2 stalks celery, coarsely diced
  • 1½ teaspoons fresh thyme leaves
  • 1 quart chicken broth 
  • 3 large russet potatoes, peeled and diced into thick chunks
  • 1 cup corn kernels
  • ½  cup cream
  • Salt and pepper, to taste
  • 4 slices cooked bacon, crumbled

Crispy Leeks:

  • 2 leeks; sliced up to 1 inch into the greens
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Olive oil

Instructions

  • Preheat oven to 400.
  • For crispy leeks, toss two leeks with seasonings in a bowl. Add a little olive oil to lightly coat the leeks. Place in a single layer on a baking sheet.
  • Bake 15-20 minutes, until crispy. Watch carefully to avoid overcooking.
  • For chowder, heat olive oil in a soup pot over medium heat. Add two leeks, celery and thyme. Sauté until soft, about 10 minutes. Add broth, potatoes and corn. Bring to a boil, and reduce to a sturdy simmer. Cook for 20 minutes until potatoes are tender. Remove half the soup, and place in a blender. Puree until smooth. Return to the pot. Add the cream, and heat through. Season with salt and pepper. Garnish with bacon and crispy leeks. 

Nutrition

Calories: 513kcal | Carbohydrates: 76g | Protein: 16g | Fat: 18g | Sodium: 542mg | Fiber: 7g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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