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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
Instructions
- 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
