Leek, Corn and Lentil Chowder

Three humble ingredients make a chowder that punches far above its weight: silky-sweet leeks, sweet corn kernels, and red lentils that melt into the broth — thick, golden, and hearty enough to be dinner on its own.

40 min total Base: 4 servings 275 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: leeks, white and pale green parts, sliced, canned corn, drained, red lentils, rinsed — quantities stay the same regardless of serving count.

leeks, white and pale green parts, sliced

3 medium(fixed)

canned corn, drained

400 g(fixed)

red lentils, rinsed

200 g(fixed)

cooking oil

30 ml

water

1000 ml

salt

8 g

black pepper

4 g

Instructions

Heat oil in a large pot over medium heat. Add sliced leeks and a pinch of salt. Cook for 8 minutes, stirring occasionally, until soft and fragrant.

Add rinsed red lentils and stir to coat with the leeks for 1 minute.

Pour in 1 litre of water and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally, until lentils are completely dissolved.

Add the drained corn and simmer for 5 more minutes.

Use an immersion blender to partially blend the soup — blend about one-third to create a creamy base while keeping plenty of chunky texture.

Season generously with salt and black pepper. Add a splash of water if too thick.

Ladle into bowls and serve hot with crusty bread.

💡 Chef's Tip

Stir in a teaspoon of smoked paprika with the leeks for a smoky, deeper flavour. A swirl of coconut milk stirred in at the end makes it richer and silkier.

Reviews & Ratings

Only registered users can rate and review recipes.

No reviews yet. Be the first to review this recipe!