Leek & sweetcorn chowder with Cheddar melts

Leek & sweetcorn chowder with Cheddar melts

Serve these seasonal veggies in a warming, herby broth on a cool, summer's evening. 

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp Essential Butter
  • 1 medium Essential Leek, trimmed and chopped
  • 1 Essential Large Potato (or other baking potato), cut into small cubes
  • 600ml vegetable stock
  • 250g frozen Essential Sweetcorn
  • 25g pack parsley, finely chopped
  • 75g Essential Grated Mature Cheddar
  • ¼ tsp smoked paprika
  • 10 cm piece Essential Baguette


  1. Melt the butter in a saucepan and gently fry the leek and potato, stirring frequently, until softened and just beginning to colour. Add the stock, bring to the boil, then cover and cook gently for 5 minutes.

  2. Preheat the grill to high. Add the sweetcorn, parsley and 2 tbsp of the cheese to the chowder. Simmer gently for a further 10 minutes. Use a potato masher or a stick blender to break up the potatoes a little (but not to completely puréethe mixture). Add a little extra water if needed.

  3. Combine the remaining cheese and the paprika in a small bowl. Halve the bread lengthways and lightly toast the crust sides. Turn the baguette over and sprinkle with the paprika cheese. Grill, until the cheese is melted and bubbling. Ladle the chowder into shallow bowls and serve with the cheesy baguettes.

Cook’s tip

For a more substantial pescatarian meal, try scattering in some cooked peeled prawns at step 2 and cook until piping hot.


Typical values per serving when made using specific products in recipe


2,444kJ/ 584kcals



Saturated Fat












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