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.
Servings: 4
Calories: 513kcal
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