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Ingredients (nutrition)
- 1 oz low-fat spread
- 1 diced large potato
- 1 bunch of finely chopped spring onions
- 1 oz plain flour
- 10 fl oz vegetable stock
- 10 fl oz skimmed milk
- 7 oz drained canned sweetcorn kernels
- salt and ground black pepper to taste
- 2 oz grated low-fat Cheddar cheese
Cooking Instructions
- Melt the low-fat spread in a saucepan and add in the potato and spring onions.
- Sweat for 3 minutes and add the flour. Cook for another 1 minute.
- Remove from the heat and slowly mix together the stock, milk and sweetcorn.
- Return to the heat, continue to stir and bring to boil.
- Reduce the heat and simmer for 15 minutes.
- Season well with salt and pepper.
- Stir in the cheese and ready to serve.
Servings: 4
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