Corn Chowder Soup


  • 2 Leeks chopped
  • 1 Onion sliced
  • 3 Carrots sliced
  • 3 Cloves Garlic finely grated
  • 1/2 Sweet Potato chopped
  • 2 Small White Potatoes chopped
  • 500g Frozen Sweetcorn
  • 1 Tbsp Dried Tyne


Place all the ingredients  in a deep sided pan apart from the  sweetcorn which you will add later.

Cover with water and allow to come to the boil.

Once boiling turn the  heat down just slightly so it’s boiling gentry but a bit more than a simmer.

Allow to cook for 25 minutes until the vegetables are soft, pour in the sweetcorn and cook just 5 more minutes.

Using a ladle remove half the soup and place into a blender,  blend until smooth.

Return the blended soup back to your pan and stir to combine.  Heat through and it’s ready to serve.

Serve  with any bread of your choice 

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