In the mood for a chowder? The cold weather is calling for it, so why not try our corn and mushroom chowder recipe!
Ingredients
- 2 tbsp olive oil
- 2 leeks, sliced
- 600 ml vegetable stock
- 410g tin creamed
- sweetcorn
- 1 cup milk
- 50g cream cheese
- 15g parsley, chopped
- Salt and cracked black pepper
Instructions
1
Heat the oil in a pot and fry the leeks for 6 minutes.
2
Add the stock and sweetcorn and bring to the boil, then reduce the heat and simmer for 15 minutes.
3
Stir in the milk, cream cheese and most of the parsley, and season. Garnish with remaining parsley.
ALSO SEE: Smoky pumpkin chowder soup with pumpkin seed pesto and sriracha crème
Smoky pumpkin chowder soup with pumpkin seed pesto and sriracha crème
[Image by Mad Max Chef via Unsplash]
