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Sweetcorn chowder

by Christina Julia

Sweetcorn chowder

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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

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