Sweet corn, potato, and leek chowder from Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes (page 173) by Lynn Crawford and Lora Kirk

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Notes about this recipe

  • averythingcooks on December 22, 2025

    I made this with frozen corn & we still loved it. I added chopped ham and replaced the lemon juice with mixed pickled peppers...pops of colour, flavour + the acid from the brine. My habit for the final "seasoning" of creamy soups/sauces is to add grated parmigiano instead of salt & I just realized that I missed the step of pureeing part of the soup but no matter...this is a really nice pot of soup which will get made again and for sure when fresh corn is plentiful and I'll have the cobs to use as well.

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