Fresh Leek, Potato, Sweetcorn and Pepper Chowder


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


  • 1 celery stalk
  • 2 onion
  • 1 can sweetcorn, or use fresh
  • 1 can 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 all 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.
  2. Heat 2 tbsps of oil in a flat bottom pan, add the leeks and onion and fry on a medium heat for 10 minutes.
  3. Add in the pepper, potato, drained sweetcorn, thyme and 1 litre of water along with a crumbled veg stock cube. Mix well and bring to a simmer for 10 minutes.
  4. Add in the drained borlotti beans and chopped parsley cook for a further 5 minutes. Add salt and pepper to taste
  5. Toast or slice some fresh bread and then serve on the side.