leek and corn chowder in a serving bowl, garnished with fresh leeks and bacon
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5 from 1 vote

Leek & Corn Chowder

Family favorite recipe 
Course Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Jessica


  • 6-8 pieces of Bacon chopped
  • 3 Leeks cleaned and chopped
  • 2 Red Potatoes scrubbed and chopped into 1” cubes
  • 4 cups Chicken or Vegetable Broth
  • 3 cups Corn fresh, frozen, or canned
  • 1 Tbsp Flour
  • 1 Tbsp Butter melted
  • 1 cup Cream Table Cream or Half & Half
  • 1/2 cup Milk
  • Salt & Pepper to taste
  • Hot Sauce to taste (optional)


  • In a large stock pot over medium heat sauté the bacon until edges just begin to brown.
  • Add in the leeks, stirring regularly until the leeks just being to wilt, about 5 minutes.
  • Once the leeks have wilted, add in the red potatoes and broth. Reduce heat and simmer for 15 minutes until potatoes are tender.
  • Stir in corn, if using canned corn, strain well before adding to soup. If using frozen corn, return soup to a simmer before going onto the next step.
  • In a small bowl combine the melted butter, flour, and ½ cup of soup broth (use a ladle to scoop out some broth from the pot). Stir well to make a thick paste. This is called a roux and will help thicken the soup.
  • Once the soup has returned to a simmer, add in the roux and stir well. As the roux dissolves you will notice the soup begin to thicken. Continue stirring for a few minutes until simmering again.
  • Add in the cream, milk, salt, pepper, and hot sauce (optional). Return soup to a slight simmer. Remove from heat and serve.