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+ servings

Roasted Potato, Corn, and Leek Chowder

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 40 minutes
Yields: 4 servings


  • 2 medium potatoes cut into 1-inch cubes (I recommend Yukon golds)
  • tablespoons extra-virgin olive or coconut oil
  • Sea salt
  • Pepper
  • 2 cups sliced leeks white and light green parts only (about 3 leeks), or 1 medium yellow onion, chopped
  • Kernels from 3 ears cooked corn about 2¼ cups kernels
  • 2 garlic cloves minced
  • 1 cup canned full-fat coconut milk
  • 2 cups veggie broth plus more if needed


  • Pre-heat the oven to 425 degrees and line a baking sheet with parchment paper. Toss the potatoes with a little olive or melted coconut oil and salt and pepper. Roast them on the baking sheet until ther are tender and slightly browned, about 30-40 minutes. (Check them at the 30 minute mark, peeps.)
  • Meanwhile, place a medium Dutch oven or sauté pan over medium heat and add 1½ tablespoons of olive oil. When the oil is hot and shimmering, add the leeks and sauté until they’re soft, about 5 minutes. Add the corn and garlic and sauté for another 3-5 minutes. Scoop out about 1/3 cup of the sautéed mixture and set it aside. Add the coconut milk and veggie broth to the pot and simmer for another 5 minutes.
  • When the potatoes are ready transfer 1/3 cup of them to the reserved sauteed mixture.
  • Add the remaining potatoes to the pot and simmer for 5 minutes more. Puree the soup using an immersion blender, or transfer everything from the pot to a high-speed blender and blend until smooth. Add more veggie broth if you like—Jess and I prefer this soup on the thick side. Salt to taste.
  • When you’re ready to serve, transfer the soup to individual bowls and garnish with a little of the reserved potato, corn and leek mixture on top.