Sweetcorn Chowder

(SERVES 6)

• 1 bunch of spring onions (scallions) finely chopped
• 1 large potato, diced
• 25 g/1 oz/2 tbsp low-fat spread
• 30 ml/2 tbsp plain (all-purpose) flour
• 300 ml/ ½ pt/ ¼ cups chicken or vegetable stock, made with 1 stock cube
• 300 ml / ½ pt/1 ¼ cups chicken or vegetable stock, made with 1 stock cube
• 300 ml/ ½ pt 1 ¼ cups skimmed milk
• 200 g/7 oz/1 small can sweetcorn (corn)
• Salt and freshly ground black pepper
• 50 g/2 oz/ ½ cup strong flavoured low-fat cheddar cheese, grated
• Chopped parsley

Gently fry (sauté) the spring onions and potato in the low-fat spread In a saucepan for 5 minutes. Add the flour and cook for 1 minute, stirring. Remove from the heat and gradually blend in the stock, then add the milk and sweetcorn. Return to the heat, bring to the boil, stirring, then reduce the heat and simmer very gently for 15 minutes. Season to taste. Stir in the cheese. Ladle into warmed bowls and garnish each with a sprinkling of chopped parsley before serving.