Photo Credit: Aaron Colussi

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

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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.  

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Description

Recipe Type: Soup
Serves: 4
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

  1. Preheat oven to 400.
  2. 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.
  3. Bake 15-20 minutes, until crispy. Watch carefully to avoid overcooking.
  4. 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. 

PER SERVING: 513 CAL; 16G PROTEIN; 18G FAT; 76G CARB (7G SUGARS); 542MG SODIUM; 7G FIBER
(
NUTRITIONAL VALUES CALCULATED AT NUTRITIONDATA.SELF.COM)

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