Sweetcorn Chowder

Sweetcorn Chowder

 Serves 4

Points plan: 9.5 points per recipe - 2.5 per serving (original points)

Core recipe

2 medium red peppers, halved and deseeded

low fat cooking spray

1 large onion, chopped

2 garlic cloves, chopped

325g tin sweetcorn, drained

1 tbsp ground cumin

1 tbsp ground coriander

1 small red chilli, deseeded and finely chopped (optional)

600 ml (1 pint) skimmed milk

600 ml (1 pint) stock

3 medium potatoes, peeled and diced

salt and pepper

small bunch of chives or parsley, chopped, to garnish

Preheat the grill and place the peppers skin side up on the grill pan. Grill for 10 - 15 minutes or until blackened and blistered. Transfer to a plastic bag, wrap and leave to cool.

Meanwhile, heat a large pan and spray with low fat cooking spray. Stir -fry the onion and garlic for 5 minutes until softened, adding a little water if necessary to stop sticking. Add half the sweetcorn, the spices, milk and stock. Bring to the boil then simmer for 5 minutes.

Blend in a liquidiser until smooth and return to the pan. Remove the skin from the peppers and finely dice the flesh. Add to the blended soup with the remaining half of the sweetcorn, potatoes and seasoning. Simmer for a further 20 minutes, until the potatoes are tender.

Nice served with a swirl of creme fraiche (add points for this)  and sprinkled with chopped chives or parsley.