American Chowder

(SERVES 6)

• 15 g ½ oz/1 tbsp low-fat spread
• 1 large onion, chopped
• 2 lean rashers (slices) streaky bacon, rinded and chopped
• 1 celery stick, finely chopped
• 1 potato, finely diced
• 1 large carrot, finely diced
• ¼ small green cabbage, finely shredded
• 2 large tomatoes, skinned and chopped
• 600 ml/1 pt/ 2 ½ cups vegetable stock, made with 2 stock cubes
• Salt and freshly ground black pepper
• 1 bouquet garni sachet
• 300 ml/ ½ pt 1 ¼ cups skimmed milk
• 30 ml/2 tbsp cornflour (cornstarch)

Melt the low-fat spread in a large saucepan. Add the onion and bacon and fry (sauté) for 2 minutes. Stirring. Add all the prepared vegetables and toss for 1 minute. Add the stock, a little salt and pepper and the bouquet garni sachet. Bring to the boil, reduce the heat, part-cover and simmer for 20 minutes until all the vegetables and tender, stirring from time to time. Remove the bouquet garni sachet. Blend a little of the milk with the cornflour, then stir in the remaining milk. Stir into the soup and bring to the boil, stirring. Simmer for 1 minute. Taste and re-season if necessary. Ladle into warmed soup bowls and serve.