Leek & sweetcorn chowder with Cheddar melts

Name: Leek & sweetcorn chowder with Cheddar melts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp Essential Butter; 1 medium Essential Leek, trimmed and chopped; 1 Essential Large Potato (or other baking potato), cut into small cubes; 600 ml vegetable stock; 250 g frozen Essential Sweetcorn; 25 g pack parsley, finely chopped; 75 g Essential Grated Mature Cheddar; ¼ tsp smoked paprika; 10 cm piece Essential Baguette

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

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

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

Method

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.
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.
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.