Potato, Leek and Corn Chowder with Bacon

Potato, Leek and Corn Chowder with Bacon

February 18, 2015 0

I have been on a soup kick lately which is weird because it’s been like 80 degrees in Southern California! I just imagine I am at a cabin, we just get done playing outside in the snow and we have a huge pot of chowder on the stove that is ready to be enjoyed!! A girl can dream!

What is so great about soup is you can start out with a great base and then just experiment with what ingredients you want to add! The possibilities are endless!


6 cups chicken broth
1 shallot finely chopped
1 leek roughly chopped (make sure to rinse well to get sand out)
1 cup of full fat coconut milk
5 pieces of paleo bacon chopped
1/2 cup of frozen corn
8 red potatoes diced
2 garlic cloves minced
2 Tbsp olive oil
Salt and pepper to taste
Green onion for garnish


1. Cook bacon in pan on medium heat till brown and crispy. Remove from pan and place on paper towel to soak up grease. Drain grease from pan and add 2 Tbsp of olive oil.

2. Put red potatoes, leeks, corn and shallots into pan and cook till translucent. Then add garlic cook for about 5 min on medium heat.

3. Add chicken broth and bring to a boil, once it’s boiling simmer for about 30-35 min.

4. Add bacon back into pot along with the full fat coconut milk and simmer for 5 min.

5. Garnish with a little green onion.

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