Veggie num num : Creamy Corn Chowder

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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!