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Asparagus Corn Chowder

Asparagus Corn Chowder

A comforting and hearty seasonal slow-cooking recipe

prep time 10 mins
total time
2-3 hours
serves 4

This asparagus corn chowder is a comforting classic, with a yummy addition of asparagus (one of my faovurite vegetables). Cooked in a slow cooker, or slowly in an oven, it works beautifully as a mid-week meal when you don’t have much time, or as meal prep for the week.

The basic ingredients for the chowder are:

  • Leeks

  • Asparagus

  • Garlic

  • New potatoes

  • Sweetcorn

  • Vegetable stock

  • Lemon

  • Coriander

  • Cumin

Opting for seasonal veg such as asparagus, new potatoes, and leeks during the spring and early summer makes this a perfect recipe for a slightly cooler day, when the British weather isn’t as reliable! If you’re making this at a different time of year, you can swap the asparagus for another green veg that’s in season, such as broccoli in the autumn and winter.

The addition of lemon zest to the mix really brings out the flavour in the soup, making it much more fresh.

Chucking everything into a large casserole dish or pan makes this recipe even simpler than cooking soup on the hob. You simply whack the oven on, throw everything in, and let it do its thing in the oven (or your slow cooker) for a while. This means less time watching the food, or having to stir. Perfect if you have time in advance to put the food on while you put your feet up, or get on with work or chores.

You also have the option to blend up the soup completely or, in my preference, blend half and leave half lumpy for the texture. Serve it up with a big slice of bread and butter!

INGREDIENTS

  • 2 tbsp vegetable oil (we used sunflower)

  • 2 medium leeks, cleaned and sliced

  • 1 bunch of asparagus, ends snapped off, and sliced into approx 4cm pieces

  • 2 cloves garlic, crushed or grated

  • 300g new potatoes, cut into chunks (I didn’t bother to peel them)

  • 1 tin drained sweetcorn

  • 1200ml vegetable stock

  • Zest of a lemon

  • 1 tsp coriander

  • 1 tsp of cumin

  • Salt & pepper

METHOD

  1. Heat oven to 135°C fan.

  2. Add all the ingredients into a heavy-based casserole dish, and cook in the oven for 2-3 hours until the potatoes are cooked and the consistency is how you like it.

  3. Remove from oven. Blitz if you want a smooth soup, or take out half the veg, blitz, and return them for a more chunky soup.

  4. Serve with crusty bread on the side.

notes

  • Swap out the asparagus for broccoli if making in the autumn or winter, for a more seasonal recipe.

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