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Soups Main Lactose free Vegan Oat

Corn, Leek and Potato Chowder

  • 60 mins
  • Corn, Leek and Potato Chowder

    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.

    Ingredients

    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.

    Serves

    • 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

    Preparation

    • Step 1

      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.

    • Step 2

      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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