Leeks & Corn Chowder

Leek & Corn Chowder

Use organic ingredients whenever possible. 
Course Appetizer


  • 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


  • Using a large pot, heat coconut oil and a pinch of salt over medium heat.
  • Now cook leeks and onions until they soften. About 3-4 minutes.
  • Add red bell pepper, garlic, celery, salt, pepper and all spices. Cook until vegetables are softened. About 6-7 minutes.
  • Add potatoes and carrots and combine.Stir in flour and cook for 2 minutes.Stir frequently. Flour should not burn.
  • Add broth and bay leaf.Bring everything to a boil and then reduce heat to allow a light simmer.
  • Continue to cook for 12-15 minutes. Vegetables should be tender.
  • Add corn. Bring liquid back to a gentle boil and then reduce heat to a simmer. About 4-8 minutes.
  • Remove from heat and remove bay leaf. Add coconut milk and lime juice and stir very well.
  • Add more salt if needed.
  • In a blender, blend roughly 1/2 -3/4 of soup, depending on your desired consistency.
  • Add blended part back into the pot and allow to simmer for 3-5 minutes to meld taste.
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