Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped (150g)
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4 cups chicken stock (made from cubes is fine)
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1 cup frozen corn kernels
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310 g canned creamed corn
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1/4 cup cream
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white pepper
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50 g plain corn chips
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2 tablespoons fresh chives, chopped
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1 garlic clove, crushed
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ground black pepper
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1 medium potato, chopped coarsely (200g)
Instructions
- Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
- Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
- Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
- Serve soup topped with crumbled corn chips, pepper and chives.