Hearty vegetarian corn chowder is a delicious winter warmer.
- Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, celery and some salt and pepper and cook, stirring, for 5 minutes or until the vegetables soften. Add the potato, corn and milk, bring to a simmer, then reduce the heat to low, cover and simmer for 15 minutes or until the potato is tender. Cool slightly, transfer half to a blender and puree until smooth. Return the puree to the pan with the parsley and stir over low heat for 2 minutes to heat through.
- Meanwhile, toast or chargrill bread on both sides, rub all over with the whole garlic clove, then cut into 1.5cm cubes.
- Spoon soup into bowls, scatter with croutons and extra parsley, then serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set