Potato Corn Chowder
Maggie Baird
Optionals: Chopped parsley, for garnish.
  • 2 ½ lbs. Yukon gold potatoes
  • 2 medium/large leeks sliced (rinsed well)
  • 1 tbsp olive oil
  • ¾ tsp dried tarragon
  • ¾ tsp dried thyme (to make more savory, herbes de provence)
  • 5 cups vegetable broth (can use vegetable bouillon dissolved in water or premade vegetable stock)
  • Pinch of red pepper flakes
  • 1 ½ cups cooked or 1 can (15 oz.) cannellini beans (drained and rinsed)
  • Salt and pepper, to taste
  • 1 can of corn (including liquid)**
  • **If using frozen corn, add another 1⁄2 cup of liquid.
  • **If using fresh corn, cut the corn off the cob, but add the cob into the pot to cook (for flavor). Remove the cob before serving.
  1. Rinse and cube potatoes, leaving the peels intact.
  2. Add olive oil and leeks in a soup pot or large saucepan and saute over medium heat.
  3. While sauteing, crumble in tarragon, thyme, and pepper flakes and cook for two minutes.
  4. Add potatoes and stir to combine.
  5. Add vegetable stock, cover the pot with a lid, and let simmer until tender, about 10-15 minutes for small and/or cubed potatoes or 20-25 minutes for large potatoes.
  6. If using unsalted broth, add 1⁄2 tsp of salt.
  7. When the potatoes are almost cooked, add the can of corn, including the liquid, and stir to combine.
  8. Remove 1 to 1 ½ cups of soup mixture and place it in a blender. Blend to smooth, and then add back to the pot’s soup.
  9. Add salt and pepper to taste.
  10. Add the drained and rinsed cannellini beans.
  11. Continue cooking until warm throughout.
  12. Turn off the stove, ladle into soup bowls, and top with chopped parsley, coarse sea salt, and freshly ground pepper.
  13. Enjoy!