Creamy Potato & Leek Chowder
with Pangrattato
Cooking time
30 minutes
Servings
2/4
Calories
560 /serving
Soups on, and it’s well stocked with veggies. Potatoes and leeks are key comforts in a hearty chowder, and we’re boosting them with cauliflower florets and wilted leafy greens. Cream, butter and a breadcrumb finish soothe your soul, spoonful after spoonful.
We will send you:
- 2 Garlic cloves
- 75g Sliced leeks
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Cauliflower florets
- 450g Potatoes
- 20g Panko
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 18g Chowder Down spices (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, curry powder, onion, bell pepper, yeast extract, celery seeds, basil, parsley, chives, black pepper)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Medium pot
Salt & pepper (S&P)
3 or 6 tbsp Butter
Total Fat
30 g
Saturated Fat
18 g
Sodium
850 mg
Total Carb
69 g
Sugars
8 g
Protein
12 g
Fibre
9 g
Preparation
Mise en place
- Medium-dice the potatoes.
- Roughly chop the cauliflower and ⅓ of the leeks.
- Mince the garlic.
Make the pangrattato
- In a medium pot, heat 1 tbsp butter (double for 4 portions) on medium-high.
- Add ½ the garlic, the chopped leeks and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the panko and sauté, 1 to 2 min., until beginning to brown; season with S&P.
- Transfer to a bowl. Wipe out and reserve the pot.
Start the chowder
- In the same pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the remaining garlic and leeks, and the spices. Sauté, 2 to 3 min., until fragrant and beginning to soften.
- Add the cream, demi-glace, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and add the potatoes. Cook, stirring often, 8 to 10 min., until the potatoes are partially cooked.
Finish the chowder
- To the pot, add the cauliflower. Cook, stirring often, 6 to 8 min., until the vegetables are tender and the chowder has thickened.
- Add the spinach and cook, stirring often, 1 to 2 min., until wilted.
- If the chowder seems dry, add ½ cup to 1 cup water until you achieve your desired consistency.
Plate your dish
- Divide the chowder between your bowls.
- Garnish with the pangrattato. Bon appétit!
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