Rocky Mountain Cooking

Corn and Leek Chowder


Fresh corn in the summer makes a wonderful chowder

Fresh corn in the summer makes a wonderful chowder

Corn and Leek Chowder is on the menu today.

Every State claims they have the BEST corn ever. I’m sure it is. I grew up in Ohio, we got our corn, the salt and pepper kind, at Aicholtz Farm, (now Newtown Market) it was yummy. I also remember devouring really good sweet corn on Cape Cod as kid. In Colorado, we have simply amazing corn from Olathe, Colorado on the western slope. Hot days and cool nights make for some really sweet, white corn. Delicious!

Corn season has finally arrived and at dollar for 5 ears of corn, it’s totally affordable. This time of year is the only time that I buy corn. Along with making chowder or slathering it with butter and salt, I also stock pile them and freeze for the winter. Nothing like good fresh corn from the freezer in the middle of winter.

This week, we actually had a rainy day. (YEAH) and instead of going out to our monthly lunch (we can never decide where to go anyway) with the tennis gals, we stayed home and enjoyed the hearty and healthy corn and leek chowder. A fun and yummy mid-day interruption from work. Any excuse is a good one right?

Fresh corn is totally versatile and easy to cook with. Make this and your tummy will be happy.

Corn and Leek Chowder
Recipe Type: Soup
Cuisine: American
Author: Heather Blake
Prep time:
Cook time:
Total time:
A great summer soup made with the abundance of fresh corn that is in season right now!
  • 8 oz bacon, cut into 1 inch pieces
  • 2 russet potatoes, peeled and cubed
  • 10 ears fresh corn, shucked and kernels removed
  • 2 leeks, cut into rings, white and green parts
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 2 bay leaves
  • 6 sprigs of fresh thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 cups of chicken broth (preferably home made)
  1. Peel and chop potatoes and cook in a separate pot until fork tender. Drain and set aside.
  2. With a sharp knife, remove corn kernels from cobs. I do this in a medium sized bowl to avoid a big mess.
  3. Slice leeks and put in a bowl of water to remove excess dirt. Clean and drain. Set aside.
  4. Begin by heating up a heavy bottom soup pot. Cut up bacon into 1 inch slices and add to pot. Cook until bacon is crispy. Remove from pan and set aside for later. Take out all but one tablespoon of bacon drippings.
  5. Add leeks, peppers and garlic. Cook until veges become soft, about 3 minutes. Add corn, salt and pepper, thyme sprigs and bay leaves. Cook for another 3 minutes or so.
  6. Add broth and simmer for about 20 minutes or until corn is cooked through. Add potatoes.
  7. Remove bay leaves and thyme stems.
  8. Remove 1/2 of the soup and with an immersion blender or food processor/blender, blend soup until thick. (if using a food processor or blender, do this step in small batches).
  9. Add the blended soup back to the pot and stir in the cooked bacon. Re-season with salt and pepper if necessary.
  10. Serve and enjoy.
This recipe is easily converted to vegetarian/vegan. Omit the bacon and add two tablespoons of oil instead of bacon drippings and use vegetable broth instead of chicken broth. Delicious this way too.
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