Heat the vegetable oil in a large saucepan, add the sweetcorn and brown nicely, then onions and cauliflower and cook gently for about 5 minutes, so it all takes a little colour.
Add the potatoes and season well with salt and pepper.
Add the water, stock cube and milk.
Bring back to a gentle simmer until potatoes are tender, stirring occasionally.
Mix the soft flour and butter together well.
Carefully stir into the simmering chowder and cook for 5 minutes until thickened.