Corn & Leek Chowder

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Overview
Rich, sweet and tasty warming soup. This stores well and is great with a crusty bread.

Make a double batch in a large pot and share with extended family!

Time
Cooking time 30-45 minutes. Needs to be reheated before serving.

Ingredients
3 medium leeks, washed and chopped
6 bacon rashers, chopped
1 medium sweet potato, finely diced
1 potato, finely diced
2 carrots, finely diced
2 cups water or stock
1 chicken stock cube or equivalent
440g corn kernels, or 1:1 kernels and creamed corn

30g butter
¼ cup plain flour
1 cup milk

Method
1 – Combine vegetables, bacon, water and stock cube in a saucepan. Cover, bring to the boil and simmer for 25 minutes.

2 – Stir in the corn.

3 – Melt butter in a small saucepan. Add flour and cook for 1 minute.

4 – Gradually stir in milk to flour/butter mixture over heat until the mixture boils and thickens.

5 – Stir the milk/flour/butter mixture into the soup.

6 – Reheat before serving.