Broccoli And Corn Chowder

Directions

1. 1
   Dice the onion and chop the leeks finely, using only the white/light green part.
2. 2
   In the pressure cooker, or a large saucepan, melt the butter or oil. When melted/hot, add the leeks and onions and cook for 5 minutes or until soft and lightly browned.
3. 3
   Peel and slice the potatoes into 1cm (1/2 inch) cubes. Peel the broccoli stalks as well as you can and roughly chop.
4. 4
   When the onions and leeks are cooked, add the potatoes, broccoli stalks, corn and stock.
5. 5
   If using a pressure cooker, place the lid on and turn the heat to high until the cooker reaches high pressure. Adjust the heat and maintain high pressure for 3-4 minutes. Turn off the heat and release the pressure using the quick-release method.
6. 6
   If using a regular stove-top, simmer on a low heat with the lid on for 50 minutes or until the potatoes are soft and broccoli stalks are cooked through.
7. 7
   Stir through milk and fresh parsley, season with salt to taste and serve.