One-Pot Creamy Corn Chowder with Garlicky Toast

One-Pot Creamy Corn Chowder with Garlicky Toast

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, June 23, 2024.
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It's soup season! Made with leek, carrot, sweet corn and fresh cream, this one-pan-wonder chowder is creamy, comforting and full of flavour. Paired with garlic bread for the perfect cosy evening meal!

Ingredients

Chowder

  • 1 leek, cut in half lengthways & thinly sliced
  • 2 garlic clove, minced
  • 400g potatoes, peeled & diced
  • 1 drizzle of oil
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1 pack stock aromatics
  • 2 cup frozen corn
  • 1 1/2 cup vegetable stock
  • 1 cup cream
  • 100g baby spinach

Bread

  • 1 Vienna loaf, sliced 1cm
  • 2 garlic clove, minced
  • 1 drizzle of olive oil

To Serve

  • 1 pack sliced almonds

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). Cut leek in half lengthways and thinly slice. Mince first measure of garlic. Peel and dice potato 1cm.
  2. Heat oil in a pot on medium-high and add leek and garlic. Cook for about 3 mins, until soft. Add potatoes, butter, flour and measure of spices. Cook for a further 2-3 mins, stirring until fragrant.
  3. Add corn, stock and cream and bring to a simmer. Simmer, lid on, for 13-15 mins, stirring occasionally until veggies are tender. If your chowder is too thick, stir through 1/4 cup of water. Remove from heat and stir through spinach. Season to taste with salt and pepper.
  4. Meanwhile, slice bread 1cm. Mince second measure of garlic. Arrange bread on a lined oven tray. Mix garlic and olive oil together and brush over bread. Toast on upper rack for about 8 mins, until golden.
  5. Divide chowder into serving bowls and top with almonds. Don’t forget the garlicky toast for dipping!

Nutritional Information

Energy 3048 kj
728 kcal
Protein 15.2g
Carbohydrate 70.8g
Fat 41.7g