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This soup recipe has been a staple in our kitchen for many years. It is easy, delicious comfort food and a great source of fibre. The recipe makes quite a large pot but it taste just as good the next day if there is any left over.
For a different version I sometimes add fresh chilli and a green capsicum (pepper). For vegans simply swap the evaporated milk for non-dairy milk and butter for olive oil.
Preparation time 30 mins
Serves 4 – 6
- 1 tbs unsalted butter or olive oil
- 2 leeks sliced
- 5 good sized potatoes diced into cubes
- 5 cups vegetable stock
- 2 cobs of fresh corn (use tinned if unavailable)
- 1 tin of creamed corn
- 1 tin of low-fat evaporated milk or 100ml (3.5 fl oz) non-dairy milk
to serve
- warm crusty bread
- natural yoghurt
- cracked black pepper
- parsley
Heat the butter or oil in a good sized heavy based pot; add the leeks and cook gently for 1 minute.
Add the diced potatoes and stir to coat with butter or oil. Turn the heat down to medium/low and place the lid on the pot. ‘Sweat’ the potatoes for 3 – 4 minutes tossing the pot occasionally to insure they don’t stick.
If using fresh corn; husk and remove kernels from the cob.
Add the stock and fresh corn. Bring to the boil and simmer uncovered until potatoes are nearly soft; about 10 minutes.
Add the creamed corn and evaporated milk or soy milk and simmer, stirring occasional until the chowder is reduced and thickened; about another 10 minutes.
Serve the chowder piping hot with a dollop of thick natural yoghurt and sprinkled with cracked pepper and parsley. Accompany with warm crusty bread. Yum!
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{ 2 comments… read them below or add one }
i made this soup last night it was wonderful…. i used mimic creme and added a red pepper and it was great, thanks for the wonderful recipe
Hi Nicole, so glad you liked the soup, it’s an old time favourite round here and very adaptable, thanks for dropping in a leaving feedback, always great to hear from num num readers :)