Horse and Hound Leek, corn and Stilton Chowder


 This recipe serves 4


  • 1 large leek, julienned and washed well Leeks, (bulb and lower leaf-portion), raw
  • 2 cups corn kernels Corn, sweet, yellow, frozen, kernels, cut off cob, boiled, drained, with salt
  • 4 oz Stilton cheese
  • 1 cup 10% cream Cream, fluid, heavy whipping
  • 1/2 cup chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 3 oz white wine Alcoholic beverage, wine, table, white
  • 1/2 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1/2 cup vegetable oil Vegetable oil, canola
  • 1/2 tsp salt Salt, table
  • 1/2 tsp pepper Spices, pepper, black
  • 2 tsp sour cream Cream, sour, cultured
  • chopped chives Chives, raw


Step 1

In a heavy bottom pot, saute leeks until soft and just staring to colour, add salt and pepper (10 mins).

Step 2

Reduce heat and add flour, stirring constantly for one minute. Keep on low heat about 5 mins. Add corn,white wine and stock. Whisk well until mixture thickens.

Step 3

Simmer on low heat about 30 mins. Crumble cheese into soup, whisk well, continue on low heat ubtil cheese is melted (5 mins) Add cream to desired thickness.

Step 4

Garnish each dish with 1/2 tsp sour crean and chives. (To prevent burning only simmer a few minutes after cheese has been added)


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Comment (1)

  1. posted by Helen Whyte on July 20, 2019

    My daughter made this for me for Mother’s day knowing I love Stilton cheese!
    I nearly was floored when she served it to me. I worked at the Horse and Hound for 6 years! It was perfect and taste brought me right back to those happy days!
    Of all the soups! Perfect and delicious!


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