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
(53 votes)
Cook: 40 Mins
Serves: 4
Price: 68p per serving
Nutritional Information
Each 476g serving contains
Energy
1633kj
390kcal
1633kj
390kcal
20%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
11.9g
11.9g
Med
13%
13%
Salt
0.90g
0.90g
Med
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
343kj/82kcal
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.