Corn Chowder With Potatoes, Leeks and Mushrooms
Chowder is a thick soup. Although it is often made with seafood, it can be made with only vegetables. Here is my easy version of Chowder made with leeks, canned mushroom soup and frozen corn. This is a vegetarian recipe. This is an easy dinner recipe for  those cold wintry days when you crave warm soups. Potatoes and canned mushroom soup form the thickening for this soup.
Servings: 6 yield(s)
Cook Time: 30 mins
Ingredients
  • 3 cups frozen corn
  • 1 potato (diced into small cubes)
  • 1 cup leeks (finely chopped)
  • 1 can Cream of Mushroom Soup
  • 2 cups milk
  • 1/2 cup water (or as needed)
  • 1/2 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1/2 tsp. Cajun Seasoning (optional)
  • 1 tbsp. butter
Instructions
  1. Peel and dice potatoes into small cubes. Clean and chop leeks very fine. Keep corn kernels ready.
  2. Add butter and leeks into a saucepan and sauté until the leeks turn a little translucent.
  3. Then, add diced potatoes and cook, covered for 5 minutes on low heat or until potatoes are fully cooked but not mushy.
  4. Now add the seasonings salt, pepper and a dash of Cajun seasoning according to your taste. I used paprika, garlic pd., ground pepper, oregano and thyme. Mix well. Then add with the canned cream of mushroom soup with a little water (about 1/2 cup).
  5. Mix well and add 2 cups of milk. Cover and simmer for about 20 minutes until everything is blended. The chowder should reach a thick consistency.
  6. Once done, sprinkle some leek greens for garnish. Serve warm chowder with biscuits.