Sweetcorn chowder

Ingredients :
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

How to make

- 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.