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Beer Caramelized Leeks, Corn and Bacon Chowder

Beer Caramelized Leeks, Corn and Bacon Chowder

It’s that time of the year again when we need to put beer in our soup. It’s getting darker and colder and I’m not even talking about the political news, I mean it more literally. Since you’re home all day, making a big pot of soup to keep you warm makes sense, especially when it necessitates opening a beer to do so. 

No, honey, I’m opening a beer because cooking! I’m cooking for YOU! I’m opening a beer for your wellbeing and so you don’t have to make dinner! 

See, you look like a thoughtful and loving partner and you can do so while holding an open beer! See the things I bring to your life? A beer soup recipe, and a far-off enabler encouraging your day drinking!

Beer Caramelized Leeks, Corn and Bacon Soup

5 from 1 vote
Total Time 35 minutes
Servings 4 servings


  • 6 strips thick cut bacon chopped
  • 1 tablespoon olive oil
  • 6 cleaned and trimmed leeks white and light green parts only, sliced
  • 1/3 cup pilsner pale ale, or wheat beer
  • 4 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1 large about ¾ of a lbs russet potato, peeled and cubed
  • 1/3 cup heavy cream
  • 1 cup fire roasted corn divided
  • 2 tablespoons chopped chives


  • Add the bacon to a large pot over medium heat. Cook until the bacon has crisped, remove with a slotted spoon, set aside (cooking at medium heat rather than high heat will allow the bacon to crisp better and render more fat, high heat will burn the meat before the fat has rendered).
  • Add the olive oil and leeks, cooking over medium heat until starting to caramelize, about 15 minutes.
  • Add the beer, scraping to deglaze the pan.
  • Add the broth, salt, pepper, garlic powder, paprika, chili powder, and potatoes. Simmer until potatoes are cooked through, about 15 minutes.
  • Remove from heat, stir in the cream and allow to cool slightly.
  • Add to a blender (or use and immersion blender) along with half the bacon, and ½ cup corn. Blend until smooth.
  • Return to the pan along with the remaining corn, simmer until warmed. Ladle into bowls, top with remaining bacon and chopped chives.

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Sandy Jo October 8, 2020 um 7:35 am

5 stars
This corn chowder sounds delightful, I will make it this weekend. The fun facts of your recipes are…I don’t have to change or modify, I know it’ll be great…I’ve used many of your creations in the past without any regrets. Hopefully you can keep politics out of your blog so I can continue being a follower.


Jackie October 8, 2020 um 9:13 am

Thank you so much! I have no plans to talk about politics, but no matter who you are or what you believe it does seem really dark out there these days! Election years are hard, it seems like there is so much hate all the way around. I still believe that all people are basically good, and we all basically want the same things, we just disagree on the best way to get there. I, of course, have my feelings but I would rather provide a space where all people can come and get a break from any bad news


Mary October 8, 2020 um 9:29 am

To make this soup non-alcoholic…what can I replace beer with?? Or just omit it?


Jackie October 8, 2020 um 9:35 am

The alcohol cooks off, but if you want it to be omitted completly you can replace it with chicken broth 🙂


Erika October 9, 2020 um 10:46 am

Fire roasted corn? Did you prepare this before hand? Can? Frozen? Heeelp!


Jackie October 9, 2020 um 10:48 am

I usually buy it frozen! Especially in the fall/winter. If it’s summer I usually have some grilled corn left over. Trader Joes some and it’s great, I’ve also found it pretty easily at Safeway and local Seattle markets.


Samantha December 15, 2020 um 2:20 pm

How big are the leeks that you use or how many cups when cut? My store only carries huge ones and I am not sure how many I’ll need.


Jackie December 15, 2020 um 7:02 pm

You’ll want about 4 cups once sliced and cleaned.


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