Mm yes I love leek and potato, it’s one the kid will eat with obvious enjoyment too.
The fish chowder sounds lovely.
I also make corn chowder, which is sweetcorn (best with fresh but frozen or canned can be used), milk, spring onions, red pepper, little bouillion stock, 1 large tattie, oregano and thyme. Season to taste.
Fry up the onion and pepper till nice and soft, add the tattie and cook for a few minutes, then add the sweetcorn, milk etc and simmer. If you use fresh corn, the starch should thicken this soup up nicely. If not add a little cornflour mixed in water to thicken. Cook for another 10 mins or so to cook out the flour. Season to taste. Delicious with fresh homemade bread and butter and a green salad.
I also like thick soups made with split peas, gives avery moreish taste, but for some reason the kids aren’t keen, so I don’t make it often.
Oooh and I do like thin soups too, thin chicken soup with dumplins. Mmmmmmmmmmmmmmmmmmmm (I pop the left over chicken, chicken stock, spring onions, black pepper in the slow cooker and cook for a hour on low (as the chicken is already cooked) and then add the dumplins and then cook for another 30 or so minutes. YUM. I keep meaning to have a go at making those Jewish dumplins with Matzo meal, but not yet attempted it.