Corn Chowder with Bacon, Leeks and Potatoes

Corn Chowder with Bacon, Leeks and Potatoes

In this recipe:

based on 12 reviews
This Looks YUMMY!
20 min.
55 min.
4 servings

This Corn Chowder with Bacon, Leeks and Potatoes makes a hearty meal and is perfect on a cold winter's night.


  • 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
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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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Tina 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).

- Tina Walker from Denver, CO

first time leek user

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!

- melissa paullus from STOCKTON, CA

Great flavor

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.

- k mal

home maker

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.

- dee wolf from Long Beach, CA

One of my favorites!!

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. *****

- Susanne from Orange, Texas

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • 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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