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Photo of Creamy corn and potato chowder by WW

Creamy corn and potato chowder

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
The humble bowl of soup has come a long way. This gourmet version is tasty, nutritious and easy to make.

Ingredients

Leek

1 whole, halved, thinly sliced

Plain flour

¼ cup(s), (35g)

Potato(es)

2 medium, (desiree) peeled, cut into 2cm pieces

Chicken stock

2 cup(s), (500ml)

Skim milk

2 cup(s), (500ml)

Canned corn kernels, rinsed and drained

240 g, (or frozen)

Fresh chives

1 tbs, chopped, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add sliced leek and cook, stirring, for 5 minutes or until leek softens.
  2. Add flour and cook, stirring, for 1 minute. Stir in potato, stock, milk and ½ cup (125ml) water. Bring to the boil, then reduce heat to medium-low and simmer, uncovered, for 20–25 minutes, adding corn for the last 5 minutes. Season with salt and freshly ground pepper. Serve with chives.

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