Leek and corn chowder

Thick, creamy and wonderfully warming, this hearty chowder is packed full of crispy bacon, potatoes and fragrant leeks to create a tasty soup perfect for family dinners on cool evenings.

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
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Leek and corn chowder
  • 2 leeks, washed, finely sliced
  • 2 tablespoon olive oil
  • 3 rindless bacon rashers, chopped
  • 2 clove garlic, crushed
  • 500 gram potatoes, peeled, 2cm cubes
  • 1 1/2 litre chicken stock
  • 420 gram can corn kernels, drained
  • garlic toasts, to serve


Leek and corn chowder
  • 1
    In a large saucepan, heat oil on high. Cook bacon for 2-3 minutes until crisp, Reserve 1/3 of bacon bits to serve. Reduce heat to low. Add leeks and garlic and cook, covered, for 10 mins, stirring occasionally, until leeks are tender.
  • 2
    Add potato, stock and corn. Bring to boil, reduce heat to low and cook for 20-25 minutes until potato is very tender
  • 3
    Using a hand blender, roughly puree soup until thick but still chunky. Stir corn through and season. Serve topped with reserved bacon. Accompany with garlic toasts.

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