Recipes
Recipes

Leek, potato and corn chowder with crispy leeks

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

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

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(53 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 68p per serving

Nutritional Information

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

1
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.
2
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.
3
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.
4
Remove the thyme from the soup; divide between 4 bowls. Top with crispy leeks and serve with sourdough.