Summer sweet corn and leek chowder tastes like the farmers market in a bowl — sweet kernels simmered with melty leeks, sweet potato, and green beans in a milky broth, with a smoked paprika hum and a splash of dry sherry for depth. Butter and olive oil split the richness. The lime wedge at the end brightens it all back up, so don't skip it.
There’s nothing quite like a bowl of creamy chowder to celebrate the peak of summer produce! This vibrant Sweet Corn & Leek Chowder is the star of the show, but it’s wonderfully versatile. Think of this recipe as your canvas for the best of the season’s harvest. The sweet corn creates its own creamy stock, infused with garlic and leeks for a base that’s packed with flavor. It’s a comforting, hearty, yet surprisingly light meal perfect for a warm evening.
Ingredients
• 4 large ears of corn, about 750g (26.5 oz)
• 2 ½ cups / 600 ml low-fat milk
• 5 cloves garlic, divided (2 crushed, 3 minced)
• 2 tbsp / 28g (0.99 oz) unsalted butter
• 3 tbsp / 45 ml olive oil, divided
• 3 cups / 300g (10.6 oz) sliced leeks, from about 5 medium leeks
• ½ tsp smoked paprika
• ⅓ cup / 80 ml (2.7 fl oz) dry sherry
• 12 oz / 340g sweet potatoes, peeled and cut into a medium dice
• ½ lb / 225g (7.9 oz) green beans, trimmed and cut into ½-inch pieces
• 2 tbsp (30 ml) fresh cilantro, chopped
• Lime wedges, for serving
Instructions
1. Create the Corn Stock: In a saucepan, combine the corn kernels, milk, and 2 crushed garlic cloves. Scrape the “milk” and pulp from the reserved cobs into the pan with the back of a knife, then add the cobs. Bring to a boil, then immediately remove from heat and let it steep to infuse the flavors.
2. Sauté the Aromatics: In a large Dutch oven, heat the butter and 1 tbsp (15 ml) of olive oil over medium-low heat. Add the sliced leeks, cover, and cook for 15 minutes, stirring occasionally, until very soft. Stir in the 3 minced garlic cloves and smoked paprika and cook for 30 seconds until fragrant. Pour in the sherry, cook for another 30 seconds, then add 4 cups (960 ml) of water and remove the pot from the heat for now.
3. Brown the Vegetables: In a separate skillet, heat 1 tbsp (15 ml) of olive oil over medium-high heat. Add the diced sweet potatoes and sauté for 8 minutes until nicely browned, then transfer them to the Dutch oven. In the same skillet, add the final 1 tbsp (15 ml) of olive oil, add the green beans, and sauté for 3 minutes. Set the green beans aside on a plate.
4. Simmer the Chowder: Bring the mixture in the Dutch oven to a boil. Reduce the heat to medium-low and simmer for 5 minutes to soften the sweet potatoes. Stir in the sautéed green beans and cook for 4 more minutes until tender-crisp.
5. Finish and Serve: Strain the steeped corn-milk mixture through a fine-mesh sieve into the chowder, discarding the cobs and garlic. Stir in 1 tbsp (15 ml) of the chopped cilantro. Season to taste with salt and pepper. Serve hot, garnished with the remaining cilantro and fresh lime wedges on the side.
Nutritional Information
• Nutrition Information
• Calories: 280
• Protein: 8 g
• Total Fat: 13 g
• Saturated Fat: 4 g
• Carbohydrates: 37 g
• Cholesterol: 15 mg
• Sodium: 80 mg
• Fiber: 5 g
• Sugar: 15 g
Pro Tips
• Feel free to substitute regular potatoes, carrots, or other root vegetables for some or all of the sweet potatoes.
• Swap the green beans for colorful yellow wax beans or purple beans, or use fresh basil instead of cilantro for a different flavor profile.
• To make this chowder vegan, simply use your favorite non-dairy milk (like oat or soy) and replace the butter with additional olive oil or a vegan butter substitute.
FAQ
Q: Can I make this corn and leek chowder vegan
A: Absolutely! To make this chowder vegan, simply use your favorite non-dairy milk like oat, soy, or unsweetened almond milk instead of low-fat milk. Replace the unsalted butter with an equal amount of vegan butter or additional olive oil.
Q: How can I add more protein to this vegetarian chowder
A: To boost the protein, consider adding a can of rinsed cannellini beans or chickpeas along with the sweet potatoes. You could also stir in some pan-fried tofu or top the finished chowder with roasted, salted pepitas for extra protein and crunch.
Q: Is this sweet corn chowder recipe gluten-free
A: Yes, this recipe is naturally gluten-free as written. It uses the natural starches from the corn and sweet potatoes to create a creamy texture without any flour or gluten-containing thickeners. Always double-check your individual ingredients if you have a severe allergy.
Q: How do I store leftover sweet corn chowder
A: Store any leftover chowder in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. We don’t recommend freezing this chowder as the milk base can separate and the vegetables may become mushy upon thawing.
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Ingredients
Method
- Create the Corn Stock: In a saucepan, combine the corn kernels, milk, and 2 crushed garlic cloves. Scrape the milk and pulp from the reserved cobs into the pan with the back of a knife, then add the cobs.
- Bring to a boil, then immediately remove from heat and let it steep to infuse the flavors.
- Sauté the Aromatics: In a large Dutch oven, heat the butter and 1 tbsp (15 ml) of olive oil over medium-low heat.
- Add the sliced leeks, cover, and cook for 15 minutes, stirring occasionally, until very soft.
- Stir in the 3 minced garlic cloves and smoked paprika and cook for 30 seconds until fragrant.
- Pour in the sherry, cook for another 30 seconds, then add 4 cups (960 ml) of water and remove the pot from the heat for now.
- Brown the Vegetables: In a separate skillet, heat 1 tbsp (15 ml) of olive oil over medium-high heat.
- Add the diced sweet potatoes and sauté for 8 minutes until nicely browned, then transfer them to the Dutch oven.
- In the same skillet, add the final 1 tbsp (15 ml) of olive oil, add the green beans, and sauté for 3 minutes.
- Set the green beans aside on a plate.
- Simmer the Chowder: Bring the mixture in the Dutch oven to a boil.
- Reduce the heat to medium-low and simmer for 5 minutes to soften the sweet potatoes.
- Stir in the sautéed green beans and cook for 4 more minutes until tender-crisp.
- Finish and Serve: Strain the steeped corn-milk mixture through a fine-mesh sieve into the chowder, discarding the cobs and garlic.
- Stir in 1 tbsp (15 ml) of the chopped cilantro.
- Season to taste with salt and pepper.
- Serve hot, garnished with the remaining cilantro and fresh lime wedges on the side.
