Mushroom and corn Chowder

(SERVES 4)

• 100 g/4 oz button mushrooms, sliced
• 1 onion, finely chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 25 g/1 oz/ ¼ cup plain (all-purpose) flour
• 300 ml/ ½ pt/ 1 ¼ cups chicken or vegetable stock, made with 1 stock cube
• 300 ml ½ pt/ ¼ cups skimmed milk
• 320 g/12 oz/1 large can sweet corn (corn)
• Salt and freshly ground black pepper
• 20 ml/4 tsp low-fat single (light) cream
• Snipped chives

Fry (sauté) the mushrooms and onion in the low-fat spread, stirring, for 3 minutes. Add the flour and cook, stirring for 1 minute. Remove from the heat and gradually blend in the stock, then the milk and sweet-corn. Return the heat , bring to the boil, reduce the heat and simmer gently for 10 minutes, stirring occasionally. Season to taste. Ladle into warmed bowls and garnish each with a swirl of cream and a sprinkling of snipped chives.