In the mood for a chowder? Try our corn and mushroom chowder recipe!



  • 2 tbsp olive oil
  • 2 leeks, sliced
  • 600 ml vegetable stock
  • 410g tin creamed
  • sweetcorn
  • 1 cup milk
  • 50g cream cheese
  • 15g parsley, chopped
  • Salt and cracked black pepper



1. Heat the oil in a pot and fry the leeks for 6 minutes.

2. Add the stock and sweetcorn and bring to the boil, then reduce the heat and simmer for 15 minutes.

3. Stir in the milk, cream cheese and most of the parsley, and season. Garnish with remaining parsley.


Recipe originally appeared on Food & Home.

[Image by Mad Max Chef via Unsplash]