One of my favourite soups.

Miscellany covers it all - room for anything and everything.
So here is one of my favourite soup recipes. It's a warming lunch in winter, and a light evening meal in this weather.

Sweetcorn Chowder
To serve 4 people
1 tablespoon of oil, little bit of butter (1/2 oz, 1 tablespoon)
1 large red onion, chopped into large pieces
2 medium potatoes (about 12 oz) chopped into small pieces (approx 3/4" square)
1 red pepper/capsicum, chopped into dice
2 tbsp flour
1 pint milk
1/2 pint water (maybe more)
2 bay leaves
1 large (12oz) can sweetcorn, drained and rinsed
2 ounces of broccoli, broken into florets.
4 oz grated red cheese
chopped parsley

Heat the oil and butter, and lightly fry the onions, potatoes and pepper for a few minutes. If you like garlic, you can add it. Stir in the flour, cook gently for a couple of minutes and then add the milk all in one go, (should mean the flour doesn't go lumpy) and the water. Stir well while bringing it to the boil.
Add the sweetcorn, bay leaves and broccoli, and cook over a low heat with a lid on for about 20 minutes, till the potatoes are just tender.
Stir in half the grated cheese, then season to taste with salt and pepper.
Serve with the rest of the cheese and chopped parsley sprinkled over the top.
Since there are only two of us, I usually make the full amount except for the broccoli, which I halve. I think if you leave broccoli in it and reheat it, it gives it an unpleasant flavour, and without the broccoli it will keep well in the fridge.