One of my hubby’s absolute favorite soups, this creamy, delicious chowder is one of the few corn recipes we treat ourselves to on occasion. Just be sure to avoid those GMOs by purchasing only organic corn! Enjoy!
Potato Corn Chowder (Gluten-Free)
Ingredients
- 2 medium organic leeks, chopped (white and pale green part)
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced
- 3 tbsp olive oil
- 8 cups homemade chicken stock
- 3 lbs of diced organic Russet potatoes (about 10 medium)
- 2 cups diced organic carrots (about 8 small carrots)
- 2 bay leaves
- 1/2 tbsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 15 oz bag of frozen organic sweet corn
- 6 oz grated grassfed/raw cheddar
Instructions
- Heat a stockpot over medium-high heat. Once hot, add olive oil, garlic, leeks and onion. Sauté until onions and leeks begin to soften.
- Add diced potatoes and carrots and continue to sauté about two minutes, stirring constantly, until potatoes are well coated.
- Turn up the heat to high and add chicken stock, bay leaves and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes and carrots are “al dente.”
- Then add frozen corn and simmer about 3-5 minutes until corn is softened.
- In a VitaMix, blender or food processor, add about 3-4 latel-fulls of the soup and 2 latel-fulls of the broth only. Blend until soup is completely puréed.
- Place puréed soup back in pot. Add grated cheddar and stir, until combined. Remove bay leaves and re-season to taste using additional salt, pepper, onion powder and dried thyme. Serve with salad and sourdough rolls, or a slice of your favorite toasted GF bread! Mmm!!!
Delicious! Kids and husband loved this. I ended up adding much more of the seasonings and a good amount of pink salt at the end. This is definitely one that should be prepped ahead of time the next time I make it. Lots of chopping, but well worth it. Thanks!
Thanks for taking the time to leave a kind note, Mindy! So glad your family enjoyed this. And yes, that’s a good point about this requiring a lot of chopping time, it can certainly be done in advance to make putting it together easier when dinnertime arrives. And yes, if the stock used isn’t super flavorful then re-seasoning is a definite must, which is why I note to re-season to taste before serving. When I use a boxed stock,I always have to re-season. Thanks again! Lots of blessings, Kelly 🙂
I just made this for dinner tonight and we absolutely loved it! Even my picky eater said how great it was. Your recipes never disappoint! Thanks for another great one!
BTW- Do you know how well this soup freezes? This made a pretty large batch so I’d like to save some for another time.
Hi, Kaelin! So glad you all enjoyed this, it’s a definite favorite here too. I don’t usually freeze soups with potatoes because we don’t care for the texture when they are reheated. But it’s a personal thing, some people don’t mind at all. Thanks for taking the time to leave a kind note! 🙂
Oh, and I also added shredded chicken to the soup because my husband requested it. It was a nice addition! The cheese we used was a hardwood smoked cheddar and it added a really nice slightly smokey flavor to the chowder. Otherwise, we followed the recipe exactly. 🙂
That sounds wonderful! Thank you so much for sharing! Blessings, Kelly 🙂
I made this with 3 potatoes and 7 sweet potatoes, because I thought I had a pantry full of potatoes, but I didn’t! The soup with the sweet potatoes was amazing. I added a little nutmeg too. I can’t wait to try it with just potatoes!
What a great way to improvise, Laura. Your version should wonderful – and healthier too since sweet potatoes have far more nutrients than white. 🙂 Great job!
I love that this chowder doesn’t use dairy. I included it in my February real food meal plan. Thanks for posting!