Creamy corn and potato chowder
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The humble bowl of soup has come a long way. This gourmet version is tasty, nutritious and easy to make.
Ingredients
Leek
1 whole, halved, thinly sliced
Plain flour
¼ cup(s), (35g)
Potato(es)
2 medium, (desiree) peeled, cut into 2cm pieces
Chicken stock
2 cup(s), (500ml)
Skim milk
2 cup(s), (500ml)
Canned corn kernels, rinsed and drained
240 g, (or frozen)
Fresh chives
1 tbs, chopped, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add sliced leek and cook, stirring, for 5 minutes or until leek softens.
2
Add flour and cook, stirring, for 1 minute. Stir in potato, stock, milk and ½ cup (125ml) water. Bring to the boil, then reduce heat to medium-low and simmer, uncovered, for 20–25 minutes, adding corn for the last 5 minutes. Season with salt and freshly ground pepper. Serve with chives.
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