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  • Writer's pictureTips From Pips

Potato, Corn & Leek Crock Pot Chowder

Updated: Dec 15, 2022


  • 4 tablespoons butter

  • 1 1/2 cups coarsely chopped leek (about 1 large)

  • 1/2 cup finely chopped celery

  • 1/2 cup finely chopped orange bell pepper

  • 2 cups whole milk

  • 3 tablespoons all-purpose flour

  • 3 cups fat-free, less-sodium chicken broth

  • 2 cups fresh corn kernels (about 4 ears)

  • 2 pounds cubed peeled Yukon gold or red potato

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 T parsley flakes

  • 4 cloves fresh garlic, minced

  • 1 medium yellow onion


  1. To a crockpot add all the vegetables. Add the spices and chicken broth.

  2. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to the crockpot and stir in to mix thoroughly. Top with the butter.

  3. Set on low for 6 hours or on high for 4-5.

· You can also make this into a cream soup! – Just add to your VitaMix or blender and puree it all together for a yummy, easy cream soup! Serve with my home-made bread in a bag recipe!

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