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Potato Leek Corn Chowder
Lisa

Potato Leek Corn Chowder

A Potato Leek Corn Chowder that is thick, creamy, hearty and yet it is dairy free!
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Prep Time 30 minutes
Cook Time 20 minutes
0 minutes
Total Time 50 minutes
Servings: 6 Servings
Course: Soup, vegan
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lbs. Potatoes I used red potatoes.
  • 2 Stalks Celery
  • 1/2 Bell Pepper
  • 1 tsp Minced Garlic
  • 1/4 Cup Leek Or Green Onion.
  • 1 Cup Vegetable Broth
  • 1 to 1 1/2 Cup Potato Water
  • 1 Cup Water
  • 1 Cup Unsweetened Plain Plant based Milk I used Almond Milk.
  • 1 15oz. Can Corn with the liquid.
  • Oil I used Avocado Oil.
  • Salt and Pepper to taste.

Equipment

  • Immersion blender

Method
 

  1. Clean and chop the potatoes.
  2. In a medium sized sauce pan add the water and potatoes and cook until soft.
  3. Once done, drain the potatoes in a strainer over a bowl, collecting the potato water for the chowder and set aside.
  4. After draining the potatoes, add half the potatoes back into the pot along with a little potato water, blend with a immersion blender until smooth, set aside.
  5. Clean and dice the onion, pepper and celery.
  6. In a large sauce pan, pour in enough oil to cover the bottom of the pot, add in the celery, onion, pepper and minced garlic.
  7. Saute the vegetables until slightly browned and tender.
  8. Once the vegetables have softened, add the whipped potatoes, milk, broth, water and more potato water to the pot, stir until well combined.
  9. On a medium high heat, bring everything to a boil.
  10. Next add in the remaining cooked potatoes, season to taste and take off the heat for 10 to 15 minutes before serving.
  11. Serve hot with your favorite toasted bread and/or crackers.

Notes

Save that potato water!
The starch in the potato water will help thicken the chowder and make it more creamy.