Corn, Leek and Potato Chowder

Ingredients

  • Olive oil, for frying
  • 2 onions, finely sliced
  • 3 medium leeks, finely sliced
  • 2 garlic cloves, crushed
  • 1 tbsp flour
  • 3 Maris piper potatoes (700-800g), scrubbed and 1cm dice
  • 1.2L vegetable stock
  • 150g tinned sweetcorn, drained
  • 150g spinach
  • 1 lemon, juice and zest
  • 3 tbsp chives, finely chopped
  • 1 red chilli, finely diced
  • Bread
  • lemon wedges
  • 300ml Alpro Oat No sugars Drink
The potatoes soak up liquid as the soup sits, top up with a little more hot stock or boiling water if the liquid is absorbed.

Preparation

In a large deep saucepan, heat a generous glug of oil over a medium heat. Add the onions and leeks and gently fry for 10 minutes, stirring regularly. Add the garlic, flour and potatoes and fry for 3-4 minutes stirring, until they start to cook through and the flour has coated the vegetables.

Stir in the Alpro Oat No Sugars drink and stock, season and bring to a simmer, stirring regularly. Pour in the sweetcorn and lemon and bring to a simmer. Simmer for 30-40 minutes until the vegetables are tender and the soup coats the back of a spoon. Season to taste, stir in the chives and serve with bread and extra lemon wedges

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