Roasted Potato, Corn, and Leek Chowder
Try this Roasted Potato, Corn, and Leek Chowder recipe.
Try this Roasted Potato, Corn, and Leek Chowder recipe.
- pepper
- 2 garlic cloves minced
- 1 cup canned full-fat coconut milk
- sea salt
- 2 medium potatoes cut into 1-inch cubes (i recommend yukon
- 2 1/2 tablespoons extra-virgin olive or coconut oil
- 2 cups sliced leeks white and light green parts only (about 3 leeks), or 1 medium yellow onion, chopped
- kernels from 3 ears cooked corn (about 2 1/4 cups
- 2 cups veggie broth plus more if needed
- Carbohydrate 8.31791578125 g
- Cholesterol 0 mg
- Fat 0.1420696875 g
- Fiber 0.841195289850235 g
- Protein 0.76649296875 g
- Saturated Fat 0.0194565625 g
- Serving Size 1 1 serving (164g)
- Sodium 623.0585125 mg
- Sugar 7.47672049139977 g
- Trans Fat 0.0423609375 g
- Calories 35 calories
Step-by-step
- Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper.
- Toss the potatoes with a little olive or melted coconut oil and salt and pepper.
- Roast them on the baking sheet until they are tender and slightly browned, about 30-40 minutes. (Check them at the 30 minute mark)
- Meanwhile, place a medium Dutch oven or saute pan over medium heat and add 1 1/2 tablespoons of olive oil.
- When the oil is hot and shimmering, add the leeks and saute until they're soft, about 5 minutes.
- Add the corn and garlic and saute for another 3-5 minutes.
- Scoop out about 1/3 cup of the sauteed mixture and set it aside.
- Add the coconut milk and veggie broth to the pot and simmer for another 5 minutes.
- When the potatoes are ready transfer 1/3 cup of them to the reserved sauteed mixture.
- Add the remaining potatoes to the pot and simmer for 5 minutes more.
- Puree the soup using an immersion blender, or transfer everything from the pot to a high-speed blender and blend until smooth.
- Add more veggie broth if you like—prefer this soup on the thick side.
- Salt to taste.
- When you're ready to serve, transfer the soup to individual bowls and garnish with a little of the reserved potato, corn and leek mixture on top.
A Cozy Bowl of Roasted Potato, Corn, and Leek Chowder: A Simple Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant juggling act. Weeknights are often a whirlwind of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I crave comfort food—something warm, satisfying, and surprisingly easy to whip up. That's where this Roasted Potato, Corn, and Leek Chowder comes in. It's become a staple in our household, a testament to the fact that nutritious and flavorful doesn't have to mean complicated or time-consuming.
The beauty of this chowder lies in its simplicity. The roasting of the potatoes adds a depth of flavor that elevates the entire dish. The sweetness of the corn and the subtle oniony notes of the leeks create a perfect balance. And the creamy coconut milk adds a touch of indulgence without the heaviness of traditional cream. It's a recipe that speaks to my desire for hearty, wholesome food that doesn’t demand hours in the kitchen. It’s perfect for a chilly evening, a cozy weekend brunch, or even a quick weeknight dinner.
The magic of this recipe lies in its versatility. You can easily adapt it to your preferences. Feel free to experiment with different types of potatoes—Yukon Golds are my favorite for their creamy texture—or add other vegetables like carrots or celery for extra nutrients. If you're not a fan of leeks, a yellow onion will work just as well. And the best part? It's a great way to use up leftover roasted vegetables or corn on the cob. In my household, resourcefulness is key, and this recipe allows for that. I often roast extra potatoes on the weekend and repurpose them throughout the week in various dishes, reducing food waste and saving time.
Beyond the deliciousness and ease of preparation, this chowder holds a special place in my heart because it embodies my approach to cooking: simple, nourishing, and deeply satisfying. It’s a testament to the fact that even amidst a busy life, we can create meals that nourish our bodies and souls. The aroma alone fills the kitchen with a warm, comforting hug, and the taste is a reminder that even the simplest ingredients can create something truly extraordinary. It's more than just soup; it's a moment of peace in the midst of the chaos, a delicious reward for a long day's work.
This recipe is not just for busy weeknights; it's a celebration of simple pleasures. It's a reminder that sometimes, the most satisfying meals are the ones that are the easiest to make. And that, in the midst of a busy life, taking the time to nourish ourselves with wholesome food is an act of self-care that's both necessary and deeply rewarding. So, the next time you're looking for a quick, healthy, and flavorful meal, give this Roasted Potato, Corn, and Leek Chowder a try. You won't regret it.
The creamy texture, the subtle sweetness, the hint of savory—it’s a symphony of flavors that will leave you wanting more. It's the kind of dish that brings family and friends together, fostering warmth and connection around a shared meal. And for a busy mom like me, that’s priceless. It’s the perfect ending to a busy day, a reminder that even in the midst of chaos, there's always time for a warm, comforting bowl of deliciousness.
