Creamy Sweetcorn Chowder
Equipment
- heavy saucepan
Ingredients
- 25 g/1oz low-fat spread
- 25 g/1oz plain flour
- 1 bunch of spring onions finely chopped
- 1 large potato diced
- 300 ml/10fl oz vegetable stock
- 300 ml/10fl oz skimmed milk
- 200 g/7oz canned sweetcorn kernels drained
- Salt and freshly ground black pepper to taste
- 50 g/2oz low-fat Cheddar cheese grated
- Fresh parsley or chives for garnish optional
Instructions
- In a heavy saucepan, melt the low-fat spread over medium heat.
- Add the finely chopped spring onions and diced potato.
- Gently sweat for about 5 minutes until softened.
- Sprinkle the plain flour over the onions and potatoes, stirring well to combine.
- Cook for an additional 1 minute, stirring constantly.
- Remove the saucepan from the heat and gradually blend in the vegetable stock, then add the skimmed milk and drained sweetcorn kernels.
- Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
- Reduce the heat and simmer very gently for about 15 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- Stir in the grated low-fat Cheddar cheese until melted and well incorporated into the soup.
- Ladle the creamy sweetcorn chowder into individual bowls to serve.
- Garnish with fresh parsley or chives if desired.
- Enjoy this comforting and flavorful chowder!
Notes / Tips / Wine Advice:
Wine advice:
A light and fruity white wine like a Pinot Grigio or Chardonnay would complement the flavors of this soup.Nutritional Information
Calories: 200 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 7 g | Fiber: 3 g | Sugar: 5 g