Asparagus Corn Chowder

A comforting and hearty seasonal slow-cooking recipe. This asparagus corn chowder is a comforting classic, with a yummy addition of asparagus (one of my favourite 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!