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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A quick and easy soup made with ingredients usually found in the pantry/fridge. Can also be wizzed up in the microwave. Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped (150g) |
1 garlic clove, crushed |
4 cups chicken stock (made from cubes is fine) |
1 cup frozen corn kernels |
310 g canned creamed corn |
1 medium potato, chopped coarsely (200g) |
1/4 cup cream (optional) |
white pepper |
50 g plain corn chips (optional) |
ground black pepper |
2 tablespoons fresh chives, chopped |
Directions:
1. Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
2. Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
3. 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.
4. Serve soup topped with crumbled corn chips, pepper and chives.
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