Leek-potato-chowder

Leek, potato and corn chowder with crispy leeks

Crunchy golden leeks and sweetcorn bring texture to this warming veggie soup

By , 26 September 2019

(33 votes)

Leek, potato and corn chowder with crispy leeks

  • 40 Mins

  • Serves: 4

Nutritional Info
Each 476g serving contains

  • Energy

    1633KJ

    390KCAL

    20%

  • Fat

    9.0g

    low

    13%

  • Saturates

    3.3g

    low

    17%

  • Sugars

    11.9g

    low

    13%

  • Salt

    0.90g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 343kJ/82kcal.
Ingredients
  • 4tsp rapeseed oil
  • 175g bag sliced leeks
  • 326g tin sweetcorn, drained
  • 4 sprigs thyme
  • 500g baking potatoes, peeled and finely diced
  • 1 reduced-salt vegetable stock cube, made up to 300ml
  • 500ml whole milk
  • 200g Extra Special Sourdough Baguette, torn, to serve
Method

  • Heat half the oil in a large pan over a medium setting. Reserve a few pieces of leek to serve, and cook the rest for 5-6 mins, until softened. Add the sweetcorn and thyme and cook for 8-10 mins, until starting to caramelise. Season with black pepper.

  • Add the potatoes and stock, stirring well. Bring to a simmer, add the milk and cook for 18-20 mins, until the potatoes begin to break down.

  • Meanwhile, heat the remaining oil in a frying pan. Separate the reserved leek into rings and fry over a high heat for 1-2 mins, until crispy and golden.

  • Remove the thyme from the soup; divide between 4 bowls. Top with crispy leeks and serve with sourdough.