Corn Chowder with Black Olives

California Olive Committee
  • Yield: 6 servings


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