ONE-POT CREAMY CORN CHOWDER WITH GARLICKY TOAST

Serves 4

Ready in 30 minutes

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 tsp celery salt

■ ½ tsp dried parsley

■ ½ tsp dried sage

■ 2 cups frozen corn

■ 1½ cups vegetable stock

■ 300g cream

■ 100g baby spinach

Bread

■ 1 Vienna loaf (350g), sliced 1cm

■ 2 garlic clove, minced

■ 1 drizzle of olive oil

To serve

■ 25g sliced almonds, optional

PREP IT:

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.

COOK IT:

Heat oil in a pot on medium-high and add leek and garlic. Cook for about 3 mins, until soft. Add potatoes, butter, flour, celery salt and dried herbs. Cook for a further 2-3 mins, stirring until fragrant.

SIMMER IT:

Add corn, stock and cream and bring to a simmer. Simmer with a lid on for 13-15min stirring occasionally, until veggies are tender.

If your chowder is looking a little thick before the cook time is up, stir through another 1/4 cup of water.

Remove from heat and stir through spinach. Season to taste with salt and pepper.

TOAST IT:

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.

EAT IT:

Divide chowder into serving bowls and top with almonds, if using.

Don’t forget the garlicky toast.