Wednesday, May 21, 2008

Sweetcorn Chowder

Sweetcorn chowder
serves 4

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.

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