Here’s another satisfying soup that’s quick, easy, and inexpensive to make. I topped the chowder with croutons and cheese the same way you would an onion soup, but if you’re too pressed for time or too exhausted to bother, the chowder alone is tasty and filling enough to cover for you.
• 3 medium onions, chopped
• 2 leeks, chopped
• 5 medium potatoes, unpeeled, cut into 1″ cubes
• 800 ml creamed corn
• 5 cups vegetable stock
• 1 bay leaf
• 1 garlic clove, finely chopped
• salt + black pepper
• gruyère cheese
Sweat the garlic, leeks, and onions on medium heat until soft – for about 10 minutes.
Add all the other ingredients and simmer for 30 minutes or until the potatoes are thoroughly cooked. Set aside and season with salt and pepper.
With a hand blender, blend the soup for about 5 seconds. You just want to roughly mix it and leave some chunks in there. If you don’t have a hand blender, you can blend half of the soup with a regular blender for five seconds and then return it to the pot.
Fill an oven-safe bowl with chowder, top with croutons and gruyère and broil for 2 minutes or until the cheese is melted and golden.