Potato, Leek and Corn Chowder with Bacon Croutons (Dairy-Free and Vegan)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chop all your veggies. To prep your corn, peel the husks and silks off, and cut the kernels off. Keep the cobs and snap them in half.

Step 2

Onto a lined baking sheet, make 2 shapes of 1/4 cup cheese each. Sprinkle with sesame and bake at 200ºC for 15 minutes til crisp.

Step 3

Prepare your croutons if using. Preheat oven to 180ºC and chop bread into small cubes. Douse with olive oil then a very generous sprinkle of bacon seasoning and toss well. Spread onto a lined baking sheet and bake for around 15-17 minutes or until crisp to your liking.

Step 4

Melt butter in a large pot, add leek, celery and raw minced garlic if using and cook till soft. If using roasted garlic, add after celery and leek are soft. Add flour and stir, cooking for about a minute. Add stock, milk, potatoes, corn cobs, thyme and bayleaf. Stir until mixed well then place the lid on and simmer for around 20 minutes, stirring a few times during to prevent potatoes from sticking to the bottom.

Step 5

Once soup is thick, remove corn cobs and bay leaves, adding corn and cook for a further 5 minutes.

Step 6

Stir in the cream and green onions and serve topped with croutons, a cheddar crisp, chives and black pepper.