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
- warm crusty bread
- natural yoghurt
- cracked black pepper
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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