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Corn potato leek chowder

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KitchenAid Chef
Import-Recipe - Corn potato leek chowder

Duration
Total38min
Prep7min
Cooking31min

Tools

BlenderBlender

Ingredients

Serving

2 tablespoons

unsalted butter

1

leek, white and tender green parts only, chopped

1 1

stalk celery, chopped

700 g

floury potatoes, peeled and cubed

1 l

chicken or vegetable stock

sea salt

freshly ground black pepper

175 g

fresh or thawed frozen white sweetcorn

125 ml

double cream

half a bunch of chopped fresh chives, for garnish

Step by step

  1. Melt butter in large saucepan over medium heat. Add leek and celery and cook, stirring, until softened for about 5 minutes. Add potatoes, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to low and simmer until potatoes are tender for about 15 minutes. About 5 minutes before potatoes are ready, stir in 175 g sweetcorn.

  2. Add the potato mixture and cream to the jar of the KitchenAid ARTISAN Power Plus Blender.

  3. Secure lid and turn dial to Speed 1. Slowly increase to medium (Speed 5 or 6) and blend until smooth and rising steam is visible for about 1-2 minutes.

  4. Soup should be hot. If desired, return soup to saucepan, stir in 90 g sweetcorn and heat until sweetcorn are warmed through. Season to taste with salt and pepper. Serve at once, garnished with chives. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.

  5. Description