Fresh Corn Potato & Leek Chowder (Gluten-Free)

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A crisp chill in the air is your cue to cook some hearty delicious chowders. Fresh corn, potato & leek chowder is one of my guilty pleasures. What could possibly be better then, charred sweet corn with potatoes and leeks in a thick creamy soup topped with freshly cooked crispy bacon crumbles? This exceptionally simple yet knock out chowder is oozing with rustic flavour. This chowder goes exceptionally well with our popular gluten-free chia soda bread 

Ingredients

  • 1 Tbsp. butter
  • 4 ears fresh sweet corn, kernels removed
  • 1/2 tsp. GF ground black pepper
  • 4 GF strips of bacon (preferably thick sliced), chopped
  • 1 medium leek, thinly sliced (white part and some of the green)
  • 1 garlic cloves, crushed
  • 1 1/4 lb. russet potatoes (about 3 medium potatoes), peel and cut into small cubes
  • 1 tsp. GF smoked paprika (you can use sweet paprika if you don't have smoked)
  • 2 GF bay leaves
  • 4 cups GF chicken broth
  • Pure sea salt to taste, I used 1 teaspoon
  • 1 cup cream
  • Optional toppings: chopped fresh chives, fresh thyme or fresh parsley
  • Instructions

  • In a heavy bottom soup pot heat butter over medium heat. Add corn kernels and black pepper and cook for 3 - 5 minutes, stirring constantly. The corn should get slightly charred. Remove corn from the pot and set aside
  • Add bacon to the pot, and cook until crispy. Remove bacon from the pot and place on a paper towel to drain. It's ok if there are small bits left in the pot
  • Using the same pot add leeks and sauté for 5 minutes until soft. Stirring occasionally. If need to you can add a little butter
  • Add garlic, potatoes, paprika and bay leaves and sauté for 3 more minutes
  • Add chicken broth, corn and season with salt. Cover and cook over medium heat for 15 minutes. The potatoes should be tender but not mushy. Remove from the heat, remove the bay leaves and stir in cream.
  • Ladle about half of the soup into a blender and process until creamy. Return back to the pot and stir. Alternatively, you can use an immersion blender and pulse until you reach desired consistency, leaving some small chunks
  • To serve top the chowder with bacon crumbles, fresh chives, thyme or fresh parsley


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