Sweetcorn chowder

serves 4
ingredients
25g/1oz low-fat spread
25g/1oz plain flour
1 bunch of spring onions, finely
chopped
1 large potato, diced
300ml/10fl oz vegetable stock
300ml/10fl oz skimmed milk
200g/7oz canned sweetcorn
kernels, drained
salt and freshly ground
black pepper
50g/2oz low-fat Cheddar
cheese, grated
• Melt the low-fat spread in a heavy
saucepan, and add the spring
onions and potato.
• Gently sweat for 5 minutes, then
add the flour and cook for a further
1 minute, stirring.
• Remove from the heat and
gradually blend in the stock, then
add the milk and sweetcorn.
• Return to the heat, and bring to the
boil, stirring. Reduce the heat and
simmer very gently for 15 minutes.
Season with salt and pepper.
• Stir in the cheese and ladle into
individual bowls to serve.