Total Time
Prep 10 mins
Cook 25 mins

This is my fish chowder with leeks and corn. This recipe is kosher and is a dairy meal, so I used a vegetarian chicken-flavored stock. (The brand is Imagine "no-chicken" stock and can be found in the health food section of the grocery store). This is a great heavy chowder for cold rainy days. The ingredients are inexpensive and the whole thing is prepared in one pot, so there is very little cleanup! Enjoy!

Ingredients Nutrition


  1. Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
  2. Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
  3. Add minced garlic.
  4. Pour in the stock and bring to a boil.
  5. Add the diced potatoes and let them cook in the boiling stock.
  6. Add milk and stir.
  7. Add fish.
  8. Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
  9. Drain and add the can of corn.
  10. Add flour to thicken, if desired.
  11. Add salt and pepper.
  12. Enjoy!
Most Helpful

Very good chowder! I used mahi mahi and did use the optional thickener. I garnished the soup with some crumbled bacon and chopped parsley just before serving. Thanks for sharing!

Starrynews January 09, 2011

This was delicious. It was made with cod fillets and thickened with arrowroot starch. A quick and inexpensive meal for a windy dessert night. Made for *PAC Spring 2008*

PaulaG April 13, 2008