Corn Chowder

Ingredients (serves 4)

• 1 tbs olive oil
• 1 onion, finely chopped
• 1 leek (pale part only), thinly sliced
• 2 celery stalks, sliced
• 500g potatoes, peeled, cut into 1cm cubes
• 2 cups (320g) frozen corn kernels
• 1L (4 cups) light milk
• 2 tbs chopped flat-leaf parsley, plus extra chopped parsley to serve
• 2 slices white bread
• 1 garlic clove

Method

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, celery and some salt and pepper and cook, stirring, for 5 minutes or until the vegetables soften. Add the potato, corn and milk, bring to a simmer, then reduce the heat to low, cover and simmer for 15 minutes or until the potato is tender. Cool slightly, transfer half to a blender and puree until smooth. Return the puree to the pan with the parsley and stir over low heat for 2 minutes to heat through.
2. Meanwhile, toast or chargrill bread on both sides, rub all over with the whole garlic clove, then cut into 1.5cm cubes.
3. Spoon soup into bowls, scatter with croutons and extra parsley, then serve.