Originally posted May 17, 2013

Corn and Leek Chowder with Avocado Salad

Corn and Leek Chowder with Avocado Salad by alchemisty


  • 2 T butter
  • 1/2 large onion, chopped
  • 1 leek, chopped
  • 1/2 t cayenne
  • salt and pepper
  • 2 C corn kernels (from 2 ears), cobs reserved
  • 2 C water
  • avocado
  • green onions
3 servings


1. Melt 2 T butter in a saucepan. Add chopped onion and leek and saute until tender. Add corn and cook for 3-5 minutes, until tender. Add 2 C water, the cayenne and the corn cobs and bring to a boil. Reduce to a simmer and cook until the soup thickens up a bit, about 8 minutes. Discard cobs. Season the soup with salt and pepper to taste.

3. Run 1/2 of the soup through a blender or a food processor until smooth. Combine with the rest of the soup.

4. Serve chowder avocado and green onions, with some toast or hearty bread.

40 minutes


  • commented about 7 years ago

    ha! it's an idea i got from a recipe in cooking light. it works!

  • commented about 7 years ago

    I cook with fresh corn all the time, and never have I used the cob! You are blowing my mind!

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