Leek and corn chowder -- (from Australian Women’s Weekly, Fruit and Vegetable Cookbook)

3 leeks, chopped
440 g can corn kernels (2 240 ml)
1 medium sweet potato, chopped
30 g butter
1 medium potato, chopped
¼ c plain flour
2 carrots, chopped
1 c milk
2 c water
1 vegetable stock cube, crumbled

Combine leeks, sweet potato, potatoes, carrots, water and stock cube in large saucepan, cover, bring to a boil, reduce heat, simmer for about 25 minutes or until vegetables are tender, stir in corn.

Melt butter in small saucepan, add flour, cook for 1 minute, stirring constantly. Gradually stir in milk, stir constantly over heat or until mixture boils and thickens.

Stir into vegetable mixture, reheat before serving.

Serves 6.

Back to the Table of Contents