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Sweet Corn Chowder


Sweet Corn Chowder

Yield: 4 quarts

2 leeks, sliced thin

2 stocks celery, small dice

4 mild chilies, sliced thin

2 cups fresh sweet corn cut from the cob or one bag frozen sweet corn

4 russet potatoes, small cubes

2 quarts chicken stock

1 quart sour cream

4-5 sprigs fresh thyme

1 dried bay leaf

2 Tablespoons oil

Salt & Pepper to taste

In a stock pot on medium high heat, sweat leeks until almost translucent (about 20-25 minutes)

Add celery and chilies and sweat for 10 minutes

Add pantoates, chicken stock, thyme, and aby leaf

Bring to a boil then turn heat down to a low simmer

Simmer for 45 minutes or until potatoes are cooked to fork tender

Turn heat off, add in sour cream and gently stir until combined

Taste. Season with salt and pepper. Taste agian... adjust to your liking

Serve hot garnished with cheese

This freezes beautifully!

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