Leek, Potato & Corn Chowder

Leek, Potato & Corn Chowder

(serves 4)


1 celery stick, roughly chopped

1 leek, finely sliced

3 potatoes, cut into bite sized pieces

4 corn cobs, kernels cut off

1 tbsp of wholemeal flour

1 cup of soy milk

1 handful fresh parsley, leaves chopped


Heat a pot over a high heat. Add the leek and celery and saute and add a little water. Add the potatoes, the corn, the wholemeal flour, the vegetable stock and the soy milk. Stir well, cover with a lid and bring to the boil. When boiling reduce the heat to low and simmer until the potatoes are soft. When the potatoes are soft add salt and pepper to taste and serve, sprinkled with some freshly chopped parsley.

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