Corn potato leek chowder
Corn potato leek chowder
Tools
Ingredients
2 tablespoons unsalted butter
1 leek, white and tender green parts only, chopped
1 1 stalk celery, chopped
700 g floury potatoes, peeled and cubed
1 l chicken or vegetable stock
sea salt
freshly ground black pepper
175 g fresh or thawed frozen white sweetcorn
125 ml double cream
half a bunch of chopped fresh chives, for garnish
Step by step
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.
Add the potato mixture and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.
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.
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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