Sweetcorn and Potato Chowder

Serves 4
1 onion chopped
1 garlic clove crushed
1 medium sized potato chopped
2 stalk celery cliced
1 small green pepper, seeded, halved and sliced
2 tbsp sunflower oil
2 tbsp butter
2 1/2 cups stock or water
salt and ground black pepper
1 1/4 milk or substitute
1 7oz can lima beans
1 11oz can corn kernels
good pinch dried sage
1. Put oinion, garlic, potato, celery and green
pepper into a large saucepan with sunflower oil
and buter.
2. Heat ingredients until sizzling, then turn heat
to low. Cover and sweat vegetables gently for
10 minutes, shaking pan occasionally.
3. Pour in sock or water, season to taste and bring
to a boil. Turn down heat, cover and simmer
gently for 15 minutes.
4. Add milk, beans and corn, including their liquids,
add sage. Simmer again for 5 minutes. Check
seasoning.