Cheddar, Corn and Leek Chowder Recipe

Potato and leek soup is one of my all time favorites: it’s creamy and comforting, trivial to make, and better with bacon(*). This version adds fresh corn for texture and sweetness. Though this is great as soon as it is finished, I secretly enjoy it cold right out of the fridge.

I deliberately used half stock and half water in this leek and corn chowder recipe. Increasing the stock ratio is likely to make the soup taste of little else (though all water would probably be fine).

(*) If you want to add bacon, see comment below.

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(serves 2-4)



1 teaspoon olive oil

2 medium leeks

3 cobs of corn

salt and freshly ground pepper

1 large baking potato (about 2 cups when diced)

2 cups vegetable or chicken stock

2 cups water

1/4 cup grated cheddar cheese

Chop the root ends off the leeks along with the green tops and discard. Slice the leek thinly and wash thoroughly. Heat a medium dutch oven to medium-low heat. Add the olive oil and the leeks along with a half teaspoon of salt.

While the leeks are sweating, shuck the corn and remove the kernels from the cob. Add the corn into the pot as well. Continue cooking until the leeks are nice and soft. Peel the potato and chop into a small dice. Add the potato to the pot along with the stock and water. Bring to a simmer. Add some freshly ground pepper and simmer gently until the potato is very soft.

Remove 1 cup of the vegetables, without liquid and set aside. Allow to cool sufficiently to blend. Transfer the remaining soup to a blender (or use an immersion blender) and blend. Return to the pot along with the extra vegetables, put on medium low heat and reheat. Sprinkle half the cheese on top and stir in. Once completely incorporated repeat with the remaining cheese. Taste and add salt and pepper if necessary. Serve hot.

Prep Time: 5 minutes | Cooking Time: 45 minutes | Total Time: 50 minutes