Potato, Corn, and Leek Chowder Recipe (2024)

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Potato, Corn, and Leek Chowder Recipe (1)

MyRecipes Member

Rating: 4 stars


It definitely needed spicing up. I added cumin and a bit of red pepper plus more salt to help it along. At the end I added powdered garlic. Mmmmm, much better. It got very thick so added another cup of soup. JanG

Potato, Corn, and Leek Chowder Recipe (2)


Rating: 4 stars


Great comfort soup on a cold, rainy night! Garlic and hot pepper flakes added to the flavor. I used plain soy milk since we are avoiding dairy and water sauted the veggies rather than using the oil and butter to reduce fat calories.

Potato, Corn, and Leek Chowder Recipe (3)


Rating: 5 stars


Outstanding -- with modifications. First, this recipe needs some spice. I included two cloves of garlic and half an onion from the start. Also, food processing definitely speeds up preparation of ingredients, so I recommend that as well. AND you'll get a creamier texture. I don't have fresh corn, so I used canned creamed corn and kernel corn. Honestly, I would just recommend using two cans of the creamed corn -- it's tasty. I subbed baking potatoes. I added bay leaf, lots of salt, a few jigs of bitters and worcestershire, red pepper flakes, black pepper, and cayenne. I added more potato and water than the recipe called for since I had more veggies. Now it's almost done and the flavor is right on!

Potato, Corn, and Leek Chowder Recipe (4)


Rating: 4 stars


This is such a versatile recipe. I thickened the soup up by pureeing 2 cups and adding it back to the pot. Smoked paprika also makes a nice flavour. I'm wondering if it would add flavour if I included a bay leaf next time. Seafood would also make a nice addition. I'm wondering if this would work in the crockpot.

Potato, Corn, and Leek Chowder Recipe (5)


Rating: 4 stars


I've been making this one for a while and it is always a big hit for Sunday football in Chicago! I add fresh garlic for a little more flavor and always top with sharp cheddar. I also tried it with fresh sweet corn this time - what a difference! To thicken it up a bit - just before soup is done put a few cups into a blender to blend the potatoes then return to pot. Makes it rich and creamy but you still have lots of potato chunks left.

Potato, Corn, and Leek Chowder Recipe (6)


Rating: 4 stars


This is a family favorite! I included this recipe in my new weekly menu planning blog, rainbowdelicious.com with a link back to this page. Thank you!

Rating: 3 stars


A good winter weekend lunch recipe. If you use fresh corn, you may want to saute it for a few mintues with the other vegetables. The fresh corn I had was a bit too "crunchy" in the soup. I think a little chopped bacon would be good on top. This was my first time cooking with leeks, and I can't wait to use them again.

Potato, Corn, and Leek Chowder Recipe (8)


Rating: 4 stars


Solid recipe. I used Chilies in lieu of red bell. I only had 1% milk so I and added about 1/4 C cheddar cheese, it was just enough to add a touch more creaminess.

Potato, Corn, and Leek Chowder Recipe (9)


Rating: 4 stars


This is a superb soup with a few changes to intensify the flavor. I used 2% milk and russet potatoes, some Anaheim pepper along with red bell, a good heaping teaspoon of smoked paprika, and an all-natural chicken bouillon base instead of salt. Simmered without a lid and served with cheese toast and a simple green salad with orange slices and viniagrette.

Potato, Corn, and Leek Chowder Recipe (10)


Rating: 4 stars


As a culinary student, I make this soup A LOT (because I can practice several different knife cuts on the various veggies). I eat it myself and give it to friends and family, and everyone always loves it.

Potato, Corn, and Leek Chowder Recipe (11)


Rating: 1 stars


This is not good The parsely interfers with the leek - need bacon, garlic, onion. Barf !!

Potato, Corn, and Leek Chowder Recipe (12)


Rating: 5 stars


A friend of mine made this recipe for some friends and I. It was absolutely fabulous! I couldn't wait to get home and make it for my family. My husband and son absolutely loved it too. I have made it twice in the last week - it's that good!!

Potato, Corn, and Leek Chowder Recipe (13)


Rating: 5 stars


Absolutely loved this recipe. Did tweak it a little by cooking the potatoes longer than indicated and added about 1 cup of half n half with an additional tablespoon of flour mixed into the half n half. Made it richer. Also added additional pepper and 5 strips of bacon that were fried, drained and crumbled up. Would like to make it with some fresh crab next time. Good special occasion dish too.

Rating: 4 stars


I really liked this recipe and it was so easy to make. It was good after it was made, but it was much better the next day. If you want some comfort food, this recipe is the way to go. I agree with some people that it use a little hot sauce, but it's still good without it.

Potato, Corn, and Leek Chowder Recipe (15)


Rating: 1 stars


I found that the leek overpowered all the other ingredients. I like onion very much, but for some reason I do not care for a strong leek flavor. Right after I made it, I thought it tasted like floury leek soup, but I put it in the fridge and let it sit; the next day I added homemade vegetable stock, other vegetables and some crumbled gorgonzola and used it as the base for a potato-corn vegetable soup, which did taste good, since the leeks seemed to lose some of their punch over time. I would not make this recipe again, however.

Potato, Corn, and Leek Chowder Recipe (16)


Rating: 4 stars


This is a real winner. So easy and tasty. I used the small peg frozen white corn instead of fresh, added mushrooms, and a little Tabasco to spice it up a little. This will be a regular on a cool night.

Potato, Corn, and Leek Chowder Recipe (17)


Rating: 4 stars


This recipe is very good, and easy to make. Minor modifications made it better - I left out the peppers, as I don't like them, added four cooked and crumbled bacon strips and stirred in 16 oz. of crab meat about 15 minutes before serving. The addition of the crab makes it a delicious and filling main course soup.

Potato, Corn, and Leek Chowder Recipe (18)


Rating: 5 stars


This was delicious. The only change I made was to add 1/2 cup of thick-sliced, chopped, pepper bacon with the leek, celery and red pepper. The bacon I buy has very little fat, so I didn't precook the bacon and drain off the fat. I will definitely make this again. Do not cover while cooking.

Potato, Corn, and Leek Chowder Recipe (19)


Rating: 4 stars


Very good and easy to make. I used a combination of buttermilk and nonfat milk because that's what I had, and the buttermilk added to the flavor. I also added some paprika and white pepper for flavor. Nicely subtle flavor and robust soup.

Potato, Corn, and Leek Chowder Recipe (20)


Rating: 4 stars


I thought this was excellent, but I am also a huge leek fan to begin with. I used fat free milk and veggie broth, because that's what I had and it turned out great. I think I may have dipped my immersion blender in there to thicken it up, but I can't remember for sure.

Potato, Corn, and Leek Chowder Recipe (21)


Rating: 4 stars


Very good, but it does need some hot sauce as recommended. Some additional seasoning may also help, but we're watching our salt intake so the hot sauce worked well.

Potato, Corn, and Leek Chowder Recipe (22)


Rating: 5 stars


My family loved it. We try to limit dairy so I substituted Rice Dream for the Milk, increased the flour to 4T and added a homemade Cajun Seasoning. Worked Great!

Potato, Corn, and Leek Chowder Recipe (23)


Rating: 4 stars


Really good as written. Served it for dinner and even the two year old liked it.

Potato, Corn, and Leek Chowder Recipe (24)


Rating: 5 stars


This is one of the best soups I have made. I found that it took about 25 minutes for the potatoes to be tender enough, and I diced them fairly small. I would say that if you dice them any larger than 1/2 inch, you'll be cooking it for longer than 25 minutes. Since commenters said they felt it was more the consistency of soup than chowder, I added an additional 2 tbsp. flour and that did the trick. The fresh corn is a delicious touch. Frozen just doesn't have the same taste as fresh. I used home-made chicken broth that I had frozen after cooking chicken. It added a really nice extra dimension to the flavor.

Potato, Corn, and Leek Chowder Recipe (25)


Rating: 5 stars


My husband, a trained chef, proclaimed this to be one of his most favorite things I have made for him. I have no idea how one of the other reviewers thought it was too bland. I thought it was creamy, soothing and delicious. It was also E-A-S-Y. I did add some chopped up bacon and lots more pepper to this before serving! I am thinking of how I can play with the ingredients to make different types of chowders using the basic leek-celery-potato combination.

Potato, Corn, and Leek Chowder Recipe (26)


Rating: 5 stars


This recipe was good and filling on a cold Autumn day. I found the consistency to be just right and the colors of the vegetables were very beautiful. It did take slightly longer than 20 minutes for the potatoes to cook. Add in 15 minutes chopping time and the overall cooking time was 45 minutes. Served with a simple salad. Delicious!

Potato, Corn, and Leek Chowder Recipe (27)


Rating: 2 stars


Very bland. I tweaked it quite a bit then it was good. Might make it again using my variation. I added 4 minced garlic cloves, 1 1/2 tbsp worchestershire sauce, 2 tbsp ketchup, 1 1/2 tsp italien seasoning and also same of basil. /2 cup buttermilk. It becomes more tasty.

Potato, Corn, and Leek Chowder Recipe (28)


Rating: 4 stars


I have made this soup numerous times and have always loved it, I have even made it for my mothers church luncheon for 40 and they love it. The consistency is more like soup than a thick chowder so I usually let the potatoes cook a little longer than stated and as the potatoes start to fall apart they thicken it up a bit. When I don't care about the fat/calories I top it with cheddar cheese, bacon bits, and green onions.

Potato, Corn, and Leek Chowder Recipe (2024)


Why is my leek and potato soup bland? ›

Although leeks are known for its powerful taste, your potato and leek soup can occasionally come out bland. The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

How to make leek and potato soup Mary Berry? ›

Mary Berry's Potato Leek Soup
  1. Melt butter in a large saucepan over medium heat. Add leeks, and cook, covered, stirring often, until softened, 4 to 6 minutes. ...
  2. Stir in broth, salt and pepper. ...
  3. Carefully transfer soup to a blender. ...
  4. Ladle soup into individual bowls.
Nov 27, 2016

What is the best way to thicken corn chowder? ›

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Does chowder always have corn in it? ›

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

Why does my leek and potato soup taste bitter? ›

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

Why is my potato leek soup gummy? ›

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

How can I thicken my leek and potato soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Should leeks be sauteed before adding to soup? ›

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.

How does Gordon Ramsay cook leeks? ›

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Is it better to thicken chowder with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Will heavy cream thicken corn chowder? ›

However, chowder can also get a bad reputation due to the large amounts of butter, bacon, and heavy cream that are often used to thicken it and add flavor. As a result, it can be a super-rich dish.

Can you add milk to soup to make it creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

What makes chowder taste like chowder? ›

What Is Clam Chowder Supposed to Taste Like? New England clam chowder is a mix of creamy soup and briny, salty, chewy clams. This is complemented with soft onions, celery, and cubed potatoes. Seasonings like pepper enhance the soup, preventing it from being bland.

Why does my corn chowder taste bland? ›

Corn has the potential to be bland so the key to using it in chowder is to maximize its flavor, since it's the main ingredient. It goes without saying that it's best to use the freshest corn you can get, so this soup is ideal during peak corn season.

What are the best potatoes for chowder? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

How do I add flavor to bland potato soup? ›

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

How do I fix bland tasting soup? ›

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

How do you make potato soup less bland? ›

Wine, cider, beer, or juice may be used, and each adds its own flavor while also helping to release the tasty brown bits from the bottom of the pan. Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup.

How do you salvage bland soup? ›

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

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