Sweetcorn chowder soup







Cook Time

20-30 Min


  • 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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