Corn and Potato Chowder

Ingredients:
1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, chopped
2 celery sticks, sliced
1 small green (bell) pepper, seeded, halved and sliced
30 ml (2 tbsp) sunflower oil
25 gr (1 oz) (2 tbsp) butter
600 ml (1 pint) (2½ cups) stock or water
300 ml (½ pint) (1¼ cups) milk
200 gr (7 oz) can flageolet beans
300 gr (11 oz) can corn kernels
good pinch dried sage
salt and ground black pepper
Cheddar cheese, grated, to serve

Directions:

Put the onion, garlic, potato, celery and green pepper into a large heavy-based pan with the oil and butter. Heat the ingredients until sizzling then reduce the heat to low. Cover and cook gently for about 10 minutes, shaking the pan occasionally to prevent the ingredients sticking.

Pour in the stock or water, season with salt and pepper to taste and bring to the boil. Reduce the heat, cover again and simmer gently for about 15 minutes until the vegetables are tender.

Add the milk, beans and corn (including their liquids) and the sage. Simmer, uncovered for 5 minutes. Check the seasoning and serve hot, sprinkled with grated cheese. Serves 4.