Leeks & Corn Chowder

Leek & Corn Chowder

Use organic ingredients whenever possible. 

  • 2 tbsp  coconut oil
  • 1 1/2  large leeks, white and light green parts (chopped)
  • 1 medium yellow onion (diced)
  • 1  medium red bell pepper ( diced)
  • 2 sticks celery (diced)
  • 3-4 cloves garlic ( finely minced)
  • 1 tsp parsley
  • 1 tsp thyme (dried )
  • 1 cup  carrots ( chopped)
  • 5 medium potatoes (peeled and diced)
  • 3 1/2 cups low sodium vegetable broth
  • 1 bay leaf
  • 1 1-2 tsb sea salt freshly ground black pepper ( to taste)
  • 3 tbsp gluten free flour
  • 2 1/4 cups  frozen corn
  • 1 cup full fat coconut milk
  • 1 1/2 tsp lime juice (fresh)

  1. Using a large pot, heat coconut oil and a pinch of salt over medium heat.

  2. Now cook leeks and onions until they soften. About 3-4 minutes.

  3. Add red bell pepper, garlic, celery, salt, pepper and all spices. Cook until vegetables are softened. About 6-7 minutes.

  4. Add potatoes and carrots and combine.Stir in flour and cook for 2 minutes.Stir frequently. Flour should not burn.

  5. Add broth and bay leaf.Bring everything to a boil and then reduce heat to allow a light simmer.

  6. Continue to cook for 12-15 minutes. Vegetables should be tender.

  7. Add corn. Bring liquid back to a gentle boil and then reduce heat to a simmer. About 4-8 minutes.

  8. Remove from heat and remove bay leaf. Add coconut milk and lime juice and stir very well.

  9. Add more salt if needed.

  10. In a blender, blend roughly 1/2 -3/4 of soup, depending on your desired consistency.

  11. Add blended part back into the pot and allow to simmer for 3-5 minutes to meld taste.