Serves 4

440g can creamed corn
25g Anchor butter
1 medium onion, diced
2 tablespoons flour
½ teaspoon salt
2 cups water
½ cup Anchor Milk Powder
3 tablespoons finely chopped chives

Purée or sieve the creamed corn. Melt butter in a heavy saucepan and sauté onion until soft. Remove from heat. Stir in flour and salt. Whisk in water and milk powder, then add the corn. Stir until simmering over medium heat. Cook gently for 5 minutes. Serve topped with chives.