Corn Chowder

Here's another soup recipe while it's still winter.  This one is very cheap - and easy and tasty too!  This recipe can be served blended, or partially-blended, but we enjoyed it chunky.

Ingredients:
40g butter
1 clove garlic, crushed
1 leek, trimmed, sliced thinly
2 celery stalks, chopped
800g potatoes, peeled, chopped
2 cups chicken stock
2 cups water
2 cups frozen or tinned corn kernels
1/2 cup cream
1 tablespoon parsley, finely chopped

Method:
Melt butter in a large saucepan and cook garlic and leek, stirring until soft.  Add celery, potato, stock and water; bring to the boil.  Reduce heat and simmer, covered, for about 20 minutes.

Add corn and cream, bring to the boil, then reduce heat and simmer until corn is just tender.  Stir in parsley and serve.