When the temperatures drop, few things are as comforting as a steaming bowl of chowder. This creamy corn and mushroom chowder combines sweet corn, earthy mushrooms and a velvety broth for a hearty meal that’s as satisfying as it is simple to make. Serve it with warm, crusty bread for the ultimate cold-weather comfort.
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]
