Potato Corn Chowder with Bacon and Leeks is one of my go to soup recipes when it starts to feel like fall. It’s a thick, comforting soup that’s simple to make and it fills you up without feeling too heavy.
Potato Corn Chowder with Bacon is sponsored by Sprout’s Farmers Market. Thank you for supporting the brands that support Pook’s Pantry. As always, all opinions, recipes and photos are my own.
One of the benefits of big batch cooking is, you guessed it, leftovers. This is the time of year when schedules gets really hectic and being able to come home and heat up a bowl of chowder is a life-saver.
Calling fellow soup lovers – check out this page for more soup recipes.
potato corn chowder
If you’ve been around here awhile, you are aware of my love for potatoes. I’m sure I can speak for many of us when I say they were a staple in our house growing up and continue to be.
Potatoes are a great way to bulk up a recipe, to stretch a pot of soup and to thicken up a batch of chowder. They are delicious and inexpensive and without question, one of the most versatile ingredients in your kitchen.
Corn chowder with bacon
Until I moved south, cooler temperatures were not my cup of tea. However, the food that comes with them always has been. I love soups, stews, braises, roasted dinners, etc. It is a comforting kind of food and when the weather is chilly, that’s exactly what I want.
This particular meal comes together in no time at all as long as all of your prep is done ahead of time. I’m not talking about spending your entire Sunday in front of the stove, either.
What I’m talking about is 15 minutes of time. Cook the bacon ahead of time and while it’s in the oven (because you already know that’s the best way to cook bacon, right?) wash and slice your leek. Just taking the time to get those two things done will make the actual soup-making go that much faster.
potato leek corn chowder recipe
Whenever I have a few extra minutes, I make sure all of my ingredients are ready to go so that the actual cooking part is a snap. This is perfect for a weeknight meal when energy is not in abundance.
Now, let’s talk about leeks and how to work with them.
This is a leek. It’s like a scallion that got beefed up at the gym. If you have never worked with them before, let me give you a few helpful hints.
- You’ll use only the white and light green parts – the dark green tops are very tough and fibrous. Not good for eating.
- They need to be rinsed VERY well. There is sand between the layers that needs to be removed.
- To clean leeks, split in half lengthwise, then thinly slice into half moons. Fill a bowl with water and drop them in. Swish around and lift the leeks out. Do not pour water out to drain, the sand will settle to the bottom of the bowl, so you’ll want to lift the leeks out so they stay sand-free.
potato leek chowder
Are leeks really worth the trouble? The short answer: yes. Leeks are perfectly oniony without being overwhelming. Do you see all of those layers? Sand can get trapped in there, so they do need a rinse before going into the soup. If you can’t find them at your market, you can substitute onions.
Using fresh herbs is almost always my preference, as you can see from the photo above. If you can’t find them, or you prefer to use dried thyme, the ratio is roughly 3:1 for fresh vs dried.
One teaspoon of dried herbs is equal to one tablespoon of fresh herbs.
easy corn chowder recipe with bacon
A close-up shot of crispy bacon is cruel, I know. But, do you see just how crispy it is? It needs to be super crunchy when you add it to the soup.
Why? Because it’s going into liquid, which means it’s not going to stay crisp, so if you don’t want to bite into a piece of rubbery bacon (and really, do you ever?), cook it until you think it’s good and then go another minute.
What can I serve with this potato corn chowder?
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used to make potato corn chowder with bacon:
- 12 ounces bacon, diced
- 2 tbsp butter, unsalted
- 5 tbsp flour
- 2 cups leeks, rinsed and finely sliced (about 1 large)
- 32 oz chicken stock
- 2 lbs yukon gold potatoes, cut into 1/2 inch pieces (about 3 or 4 large)
- 2 cups corn
- 2 cloves garlic, minced
- 3 cups whole milk
- 1 tsp salt
- 1.5 tsp black pepper
- 2 tbsp parsley, chopped (optional)
- In a stock pot over medium heat, cook the bacon until very crispy. Remove from pan and reserve 1 tbsp bacon fat. Set bacon aside.
- Melt butter and add bacon fat. Add leeks and cook until soft. Like onions, leeks will cook down quite a bit.
- Add flour to make a roux. Let this cook out for a few minutes until it starts to turn a golden blond color.
- Add chicken stock and whisk to combine.
- Add potatoes, corn, garlic and pepper.
- Simmer for 20 minutes, or until potatoes are cooked through. (Potatoes should not fall apart)
- Add bacon and milk simmer an additional 5 - 10 minutes.
- Garnish with fresh herbs.
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Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 1233mgCarbohydrates: 47gFiber: 4gSugar: 10gProtein: 25g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.