Leek & sweetcorn chowder with Cheddar melts
Prep
15 mins
Cook
20 mins
Servings
2
Difficulty
Medium
This creamy chowder is one of my go to weeknight dinners when I want something comforting but don't have loads of time. The beauty of it is that everything comes together in just 35 minutes, making it perfect for busy evenings. Leeks are wonderfully mild and sweet when cooked, plus they're packed with fibre which is brilliant for digestion. Combined with sweetcorn and potato in a silky cheddar broth, it's the kind of soul warming bowl that feels indulgent without being fussy. The crispy cheddar topped baguette slices are the real showstopper though, melting right into the soup for pure comfort.
Ella x
Ingredients
- 1 tbspessential butter
- 1medium essential leek(trimmed and chopped)
- 1essential large potato((or other baking potato), cut into small cubes)
- 600 mlsvegetable stock
- 250 gramsfrozen essential sweetcorn
- 25 gramsparsley(finely chopped)
- 75 gramsessential grated mature cheddar
- ¼ tspsmoked paprika
- 10 cmpiece essential baguette
Detail level
Instructions
- 1
Melt the butter in a saucepan and gently fry the leek and potato, stirring frequently, until softened and just beginning to colour. Add the stock, bring to the boil, then cover and cook gently for 5 minutes.
- 2
Preheat the grill to high. Add the sweetcorn, parsley and 2 tbsp of the cheese to the chowder. Simmer gently for a further 10 minutes. Use a potato masher or a stick blender to break up the potatoes a little (but not to completely puréethe mixture). Add a little extra water if needed.
- 3
Combine the remaining cheese and the paprika in a small bowl. Halve the bread lengthways and lightly toast the crust sides. Turn the baguette over and sprinkle with the paprika cheese. Grill, until the cheese is melted and bubbling. Ladle the chowder into shallow bowls and serve with the cheesy baguettes.
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