Corn & Jalapeno Chowder

Ingredients

• 20 ml extra virgin olive oil

• 50 g onion

• 50 g leeks

• 200 ml water

• 150 ml fresh cream

• 3 g salt

• 25 g jalapeno

• 50 g potato

• 80 g butter

• 400 g corn kernels

• sprig of parsley

Method

Bring to a boil all ingredients in a large saucepan untill they are cooked, then add fresh cream into the mixture, blend it well. Finish with soft butter cubes.

Garnish with fresh parsley.

Serve with bread rolls.