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!