Leek, Potato and Corn Chowder

A humble hug for the soul.  That’s what this is.  A quick and easy bowl of goodness that can be eaten straight away, made a couple of days in advance or popped in the freezer. You choose.  Leek, Potato and Corn Chowder
Makes 4 big bowls

Olive oil
1 leek, halved lengthways and finely sliced
1/2 white onion, finely diced
1 large clove of garlic
1 big sprig of fresh rosemary, chopped
2 sticks of celery, washed and diced
4 fist sized potatoes, peeled and cubed
Black pepper
1 large can of sweet corn, or 2 large ears if you have access to fresh
1 and a half pints chicken, or veggie stock
1/2 cup grated Parmesan
1 tsp butter
1/2 cup milk

In a large pan on a high heat, soften the onion, leek, garlic, celery and rosemary in some olive oil.  After a few minutes, add the potato to the pan until it gets a little colour and then season well with lots of freshly ground black pepper.  

Reduce the heat down to medium, and add the corn and the stock.  Allow to bubble away gently for about 15-20 minutes until the potato is cooked through.  Stir in the parmesan and after a few minutes, remove from the heat and then pulse with a hand blender until you get your preferred texture.  

Return to a low heat, and then stir in the milk and butter.  It will turn deliciously creamy.  Taste for seasoning and serve simply with some grilled cheese on toast.  Any leftovers will freeze well in a plastic pint glass.  I am already looking forward to them.

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