A cozy, comforting bowl of this hearty Potato Leek Chowder with mushrooms and bacon is sure to warm up any hearts! Serve it up with some warm bread and enjoy.
These cool evenings justify a warm bowl of soup to bring more comfort to our home. A meeting of flavors of potatoes, leeks, mushrooms, and bacon with fire-roasted corn. The perfect setting for a beautiful dinner.
Potato Leek Chowder Ingredients
Here is what you need to make this hearty soup.
- Leeks
- Yukon gold potatoes
- Celery
- Bacon
- Chanterelles or other mushrooms
- Corn kernels
- Thyme
- Butter
- Chicken stock
- Garlic
- Sea salt
- Chives
- Sourdough bread
- Smoked paprika
How to Make the Potato Leek Chowder
- Slice the bacon into 1/4 in strips. Cook in a large dutch oven over medium heat, 5-7 minutes. Remove bacon pieces to a paper towel, leave bacon grease.
- Turn the heat to medium and add the leeks and celery. Sauté for 10 minutes. Leeks will begin to caramelize and become translucent.
- Add the chicken stock, potatoes, thyme, and salt. Bring to a boil. Turn heat down and simmer for 10-15 minutes until potatoes are tender.
- Add the corn and cook for another 5 minutes. Turn off heat. Remove any thyme stems.
- In a separate pan, add mushrooms to a dry pan with a pinch of salt and cook on medium-high. Move the mushrooms around and add in the butter, cook for about 5 minutes on medium-high. Turn off the heat and remove into a bowl.
- Add in soup into bowls, top with bacon, mushrooms, chives, and a pinch of smoked paprika. Serve with warm sourdough bread or your choice of crusty bread.
Entertaining has always been one of my favorite things to do in our home. Spending the little extra time to set a table is a great conversation starter.
I’ve partnered with Lenox to show you a beautiful table setting using two different patterns. Mixing and match two styles together creates a beautiful setup.
This modern table covered with beautiful linen tablecloth and cactus paired with these gorgeous white and gold plates. The addition of beautiful wine glasses to serve the wine added a touch of class. Love the dark and moody silverware that accompanies this setup.
We often have friends over during the fall weather to cozy up at the dinner table with a nice bowl of hearty soup and crusty bread.
Good wine and conversations linger through the night to make a great time to entertain. I hope this soup will warm your hearts and homes like it with us.
Loved plating the potato leek chowder with mushrooms and bacon in the beautiful soup bowls and serving it with the rustic bread. Something about the perfect setting with a little rustic twist. I found that these pieces I got will be timeless and something I can pass on to my kids for sure.
What Plates and Glasses to Use?
These are the 2 options I selected for this setting: Casual Radiance and Federal Gold. The wine glassware I mixed and matched as well: Eternal® Gold Signature and Venetian Lace Signature.
The water glasses were the ones I kept classic: Timeless Platinum Double Old Fashioned Glass. One of mine and my husband’s ultimate favorite is this gorgeous black silverware we got, ugh just gorgeous.
More Cozy Soups to Try
- Instant Pot Cheeseburger Soup (Keto)
- Healthy Keto Zuppa Toscana Soup
- Roasted Tomato Soup and Grilled Cheese
- Easy Lasagna Soup
- Celeriac, Fennel, and Sweet Potato Soup
- Healthy, Easy, Chicken Tortilla Soup
DID YOU MAKE THIS RECIPE?
If you give these POTATO LEEK CHOWDER a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!
Potato Leek Chowder
INGREDIENTS
- 2 cups leeks, white and light green parts, thinly sliced
- ½ cup celery, finely chopped
- 1 lb yukon gold potatoes, cut into quarters
- 4-6 thick bacon strips, sliced into 1/2 inch strips
- 2-2 ½ cups chanterelles, roughly chopped into large pieces
- 1 ½ cups fire roasted corn kernels, fresh or frozen
- 5-8 sprigs thyme
- 2 tbsp butter
- 4 cups chicken stock
- 3 garlic cloves, sliced
- 1 tsp sea salt, or more to taste
- 2 tsp chives, finely chopped
- 1 loaf sourdough bread, warmed up and broken into rustic pieces
- ¼ tsp smoked paprika, optional
INSTRUCTIONS
- Slice the bacon into 1/4 in strips. Cook in a large dutch oven over medium heat, 5-7 minutes. Remove bacon pieces to a paper towel, leave bacon grease.
- Turn the heat to medium and add the leeks and celery. Sauté for 10 minutes. Leeks will begin to caramelize and become translucent.
- Add the chicken stock, potatoes, thyme, and salt. Bring to a boil. Turn heat down and simmer for 10-15 minutes until potatoes are tender
- Add the corn and cook for another 5 minutes. Turn off heat. Remove any thyme stems.
- In a separate pan, add mushrooms to a dry pan with a pinch of salt and cook on medium-high. Move the mushrooms around and add in the butter, cook for about 5 minutes on medium-high. Turn off the heat and remove into a bowl.
- Add in soup into bowls, top with bacon, mushrooms, chives, and a pinch of smoked paprika. Serve with warm sourdough bread or your choice of crusty bread.
NOTES
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Lenox. The opinions and text are all mine.
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I am so glad to hear that. Thank you for taking the time to give me feedback. We love this chowder too. It would be so good to add some mussels or clams to it too and make it a seafood version.
I made this chowder a few months ago and it was delish!!!!! We are big fans of mushrooms so that got my attention real quick. So good and easy to make a keeper for sure! Perfect for the rainy days.
Thank you Albert, so glad to hear this. One of my favorite soups.
i have tried it and it was so so delicious and yet healthy..and yes your serving presentation is classy ,