Creamy Corn & White Bean Chowder

Ingredients

• 1 onion
• 1 potato
• 1 can cannellini beans, drained
• 1 chicken stock cube
• 250ml water
• 1 tsp olive oil
• 15g wholemeal flour
• 250ml semi skimmed milk
• 1 can sweetcorn
• 4 slices brown seeded bread

Method

1. Peel & finely chop the onion & potato. Drain the beans. Make the stock cube up with boiling water.
2. Heat the oil in a large saucepan on a low-medium heat. Add the finely chopped onion and fry gently until soft.
3. Stir in the flour and cook for a further 2 mins, stirring continuously. Add the stock and stir.
4. Remove the onions from the heat and and stir in the milk, a little at a time. Return to the heat and slowly bring to a simmer while stirring.
5. Add the potatoes, beans and sweetcorn (you can reserve a few kernels for a garnish later if you want). Lower the heat, cover and simmer for 10-15mins (or until the potatoes are tender).
6. Remove from the heat and use a stick blender or food processor to smooth the soup to your preferred consistency.
7. Put back on the heat with a couple pinches each of salt and black pepper. Warm through, check the seasoning and adjust if necessary. Serve with a slice of seeded bread.