Potato Leek Chowder
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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


  • 2 tablespoons olive oil 
  • 2 leeks; sliced up to 1 inch into the greens 
  • 2 stalks celery, coarsely diced
  • 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


  • 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. 


Calories: 513kcal | Carbohydrates: 76g | Protein: 16g | Fat: 18g | Sodium: 542mg | Fiber: 7g | Sugar: 7g