Corn Chowder with Bacon, Leeks and Potatoes

Corn Chowder with Bacon, Leeks and Potatoes
Makes:
4
servings
Prep Time:
20
minutes
Total Time:
55
minutes
based on 12 reviews
2
This Corn Chowder with Bacon, Leeks and Potatoes makes a hearty meal and is perfect on a cold winter's night.

In this recipe:

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Ingredients:

  • 4 strips turkey bacon, diced
  • 1 teaspoon olive oil
  • 6 cups (about 5 medium) washed, trimmed, halved, sliced leeks (white and green parts)
  • 1/4 cup dry white wine
  • 3 cups (about 1 1/2 pounds) diced red potatoes
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups water
  • 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon water
  • 2 teaspoons all-purpose flour
  • 2 cups whole-kernel corn

Directions:

PLACE bacon and oil in stockpot. Cook over medium heat, stirring frequently, for 2 to 4 minutes or until bacon is crisp. Add leeks and wine; cook, stirring occasionally, for 4 to 6 minutes or until leeks are tender.

ADD potatoes, evaporated milk, 2 cups water, bouillon and pepper; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 15 to 18 minutes or until potatoes are tender.

MIX 1 tablespoon water and flour in small bowl. Add corn and flour mixture to stockpot; cook, stirring occasionally, for about 10 minutes.

PLACE about 3 cups soup in blender; cover. Carefully blend until smooth. Return blended soup to stockpot; stir.


Reviews:

Review This Recipe

Perfect on Cold Nights

 Star(s)

Sherrye Fisher from BRIGHTON, CO

Had this last night for dinner since it was so cold here. It certainly was the perfect dinner. The flavor was perfect!

Read More Reviews

Review This Recipe
  •  Star(s)

    Tina from Denver, CO

    Tina Walker from Denver, CO

    I initially go this recipe from the Gerber website to try for our toddler. It was a big hit! He ate his whole bowl! This is the first time I had used leeks as well . . . great flavor! The recipe printed on the Gerber website didn't say how much (or what kind) of wine to use ~ so I guessed and added about 1 cup of white wine. YUM! I was surprised to see that this recipe only calls for 1/4 cup. If you like cooking with wine go ahead and add more than 1/4 cup (the alcohol cooks off anyway).

  •  Star(s)

    first time leek user

    melissa paullus from STOCKTON, CA

    I thought this was a good recipe, mine didn't look anything like the picture, it turned out more green, and it had a great flavor. I have never had corn chowder before so thats why I made it and I liked it very much. As usual I loved the red potatoes I used in it and the leeks were very interesting, I didn't use at much wine and I blended more than 3 cups. It was hearty and healthy!

  •  Star(s)

    Great flavor

    k mal from ,

    I had bought some leeks for the first time and was looking for a good recipe to use them in. I tried this one and it was a hit. This soup was easy to make and had wonderful flavor. I added a little salt to taste at the end but not much. I also didnt have any bacon, so I used about 3-4 tbs of real bacon bits and it worked great.

  •  Star(s)

    home maker

    dee wolf from Long Beach, CA

    It was very tasty, I didn't use the wine and added a couple more tbs of water. Also, I used the juice from the whole kernel corn as one of the cups of water. I enjoyed it very much and sent to my friends.

  •  Star(s)

    One of my favorites!!

    Susanne from Orange, Texas

    This was one of the easiest and best tasting soups i've made. Very delicious and filling. I tried it before adding the blended portion and I liked it a bit better that way. Although it was very good both ways. This is definately worth trying and I will add it to my recipe collection. *****

  •  Star(s)

    great

    Christina from

    This soup was packed with flavour and was very satisfying. I added the corn after I blended the soup. My kids like corn so it was a success.

  •  Star(s)

    cornchowder-bacon-leeks & potatoes

    Louetta Nicolle from TORRANCE, CA

    I fixed this last night and it was tasty, my husband really liked it, especially good as we had a cold rainy evening.I did not put in the white wine though.

  •  Star(s)

    Corn Chowder with Bacon,Leeks&Potatoes

    Marie Price from Ocala, FL

    This was so good and so easy to make. I do love soups, chowders and stews and can eat them any time of year. Even tho it was so hot here yesterday I still enjoyed it. Thank goodness for air conditioning....

  •  Star(s)

    CORN CHOWDER WITH BACON, LEEKS AND POTATOES

    LYNNE KRIEGER from YACOLT, WA

    GREAT SOUP FOR ANY OCCASION. ALL YOU NEED IS SOME CORN BREAD OR A NICE MUFFIN WITH A SALAD.

  •  Star(s)

    Perfect on Cold Nights

    Sherrye Fisher from BRIGHTON, CO

    Had this last night for dinner since it was so cold here. It certainly was the perfect dinner. The flavor was perfect!

  •  Star(s)

    Corn Chowder with Bacon & Leeks

    LIN GRACEWOOD from ABBOTSFORD, BC

    Very nice, easy to make, I added red pepers, carrots for a bit more colour. Great chowder.

  •  Star(s)

    A Wonderful Meal

    Karen DeOrio from ELLINGTON, CT

    I made this chowder this evening and everyone raved about it. The only change I made was to add chopped clams to it. I will definitely add this to my recipe folder.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 550
  • Calories from Fat: 150
  • Total Fat: 17g (25% of DV)
  • Saturated Fat: 10g (49% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 1440mg (60% of DV)
  • Carbohydrates: 76g (25% of DV)
  • Dietary Fiber: 8g (33% of DV)
  • Sugars: 31g
  • Protein: 21g
  • Vitamin A: 45% of DV
  • Vitamin C: 90% of DV
  • Calcium: 60% of DV
  • Iron: 35% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Corn Chowder with Bacon, Leeks and Potatoes

Ingredients

  • 4 strips turkey bacon, diced
  • 1 teaspoon olive oil
  • 6 cups (about 5 medium) washed, trimmed, halved, sliced leeks (white and green parts)
  • 1/4 cup dry white wine
  • 3 cups (about 1 1/2 pounds) diced red potatoes
  • 2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
  • 2 cups water
  • 4 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon water
  • 2 teaspoons all-purpose flour
  • 2 cups whole-kernel corn

 

Directions

PLACE bacon and oil in stockpot. Cook over medium heat, stirring frequently, for 2 to 4 minutes or until bacon is crisp. Add leeks and wine; cook, stirring occasionally, for 4 to 6 minutes or until leeks are tender.

ADD potatoes, evaporated milk, 2 cups water, bouillon and pepper; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 15 to 18 minutes or until potatoes are tender.

MIX 1 tablespoon water and flour in small bowl. Add corn and flour mixture to stockpot; cook, stirring occasionally, for about 10 minutes.

PLACE about 3 cups soup in blender; cover. Carefully blend until smooth. Return blended soup to stockpot; stir.

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