Fresh Leek, Potato, Sweetcorn and Pepper Chowder


Prep time: 
10 minutes
Cooking time: 
30 minutes


This is so simple to make and the thyme really creates a depth to the flavour.


  • 1 celery stalk
  • 2 onions
  • 1 ear of sweetcorn (or use tinned)
  • 1 tin borlotti beans
  • 1 red pepper
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 2 tablespoon oil
  • 2 leeks
  • 15g thyme
  • 15g parsley
  • 1 potato


  1. Prepare your sweetcorn. If using fresh corn, cook the ear first, then slice off the kernels from the cob. Set aside.
  2. Prepare all other the veg: Dice the onion, pepper, potato and leeks, finely chop or crush the garlic, tear thyme from the stalks (if using fresh thyme) and chop the parsley.
  3. Heat 2 tbsps of oil in a flat bottom pan, add the leeks and onion and fry on a medium heat for 10 minutes.
  4. Add in the pepper, potato, corn kernels, thyme and 1 litre of water along with the crumbled veg stock cube. Mix well and bring to a simmer for 10 minutes.
  5. Add in the drained borlotti beans and chopped parsley. Cook for a further 5 minutes. Add salt and pepper to taste
  6. Serve immediately with toast or sliced fresh bread on the side.
Photo Credit: Jonny Hughes @jonny2love
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