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Corn potato leek chowder

Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened for about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender for about 15 minutes.

Start cooking

Tools

Details

11

Ingredients

5

Steps

Time

7'

Prep

31'

Cooking

38'

Total

About 5 minutes before potatoes are ready, stir in 175 g sweetcorn.

Ingredients

  • 2 tablespoonsunsalted butter
  • 1lleek, white and tender green parts only, chopped
  • 1stalk celery, chopped
  • 700 gfloury potatoes, peeled and cubed
  • 1 Lchicken or vegetable stock
  • -sea salt
  • -freshly ground black pepper
  • 175 gfresh or thawed frozen white sweetcorn
  • 125 mldouble cream
  • -half a bunch of chopped fresh chives, for garnish
  • Amountingredient name
Make it now
  • Step 1

    Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened for about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender for about 15 minutes. About 5 minutes before potatoes are ready, stir in 175 g sweetcorn.

  • Step 2

    Add the potato mixture and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.

  • Step 3

    Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible for about 1-2 minutes.

  • Step 4

    Soup should be hot. If desired, return soup to saucepan, stir in 90 g sweetcorn and heat until sweetcorn are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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Corn potato leek chowder

Step 1

Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened for about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender for about 15 minutes. About 5 minutes before potatoes are ready, stir in 175 g sweetcorn.

Step 2

Add the potato mixture and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.

Step 3

Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible for about 1-2 minutes.

Step 4

Soup should be hot. If desired, return soup to saucepan, stir in 90 g sweetcorn and heat until sweetcorn are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

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