Potato and Corn Chowder Recipe

Potato and Corn Chowder Recipe

1 bunch of spring onions (scallions) chopped
2 potatoes, diced
25 g/1 oz/2 tbsp butter or margarine

30 ml/2 tbsp plain (all-purpose) flour

600 ml/1 pt/2.5 cups vegetable stock

60 ml/4 tbsp dried milk powder (non-fat dry milk)
200 g/7 oz/1 small can sweetcorn (corn)
100 g/4 oz/1 cup Cheddar cheese, grated
Salt and freshly ground black pepper

A little chopped parsley

Method:

Fry (saute) the spring onions and potatoes gently in the butter or margarine, stirring, for 4 minutes without browning. Blend in the flour and cook for 1 minute. Gradually blend in the stock and milk powder and bring to the boil. Reduce the heat, cover and simmer for 10 minutes. Stir in the contents of the can of corn and the cheese. Heat through and season to taste. Ladle into warm bowls and sprinkle with a little parsley before serving.