Sweet Corn and Leek Chowder


Sweet Corn and Leek Chowder

Part of Ep. 1504 Ep. 1504 - Celebrate Fall

Credit: Recipe by The Dining Room at 209 Main in Monticello


2 cups cream
3 cups sweet corn
3 leeks sliced and washed
8 cloves minced garlic
1 diced red pepper
2 cups diced potatoes
2 Tbsp. fresh thyme
Water or chicken stock, enough to cover potatoes
Salt and pepper


In a heavy-bottom stockpot sauté corn, leeks, peppers and garlic until soft. Add potatoes, thyme, stock, cream and enough water or chicken stock to cover potatoes. Bring to a boil and reduce to a simmer until potatoes are cooked through.

Bring back to a boil and thicken with roux until desired consistency. Season with salt and pepper to taste.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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