Corn Chowder Soup

INGREDIENTS

  • 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

METHOD

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 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s