Corn Chowder with Black Olives

  • Yield 6 servings

Creamy corn chowder pairs up with tangy black olives in this easy, comforting soup.

California Olive Committee


1 tablespoon unsalted butter
2 cups leeks, diced
4 cups corn kernels
1 1/2 cups new potatoes, diced
1 cup red bell peppers, diced
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons dill, chopped
1 cup California Black Ripe Olives, wedged


  1. Heat butter in a large saucepot over medium heat. Add leeks and cook for 2-3 minutes until softened. Stir in corn, potatoes and red peppers and continue cooking for 3-4 more minutes. Pour in chicken stock and cream and bring to a boil. Cover and simmer over low heat for 15 minutes. Add dill and continue to simmer for 5 more minutes. Transfer half of mixture to a blender or food processor. Allow to cool slightly, then puree. Return pureed soup to pot and stir in olives. Reheat and serve.

Recipe courtesy of the California Olive Committee