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1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, crushed
4 cups chicken stock (made from cubes is fine)
1 cup frozen corn kernels
1 15 oz can creamed corn
1 medium potato, chopped coarsely
1/4 cup cream (optional)
white pepper
plain corn chips (optional)
ground black pepper
2 tablespoons fresh chives, chopped
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.
1 medium onion, chopped
1 garlic clove, crushed
4 cups chicken stock (made from cubes is fine)
1 cup frozen corn kernels
1 15 oz can creamed corn
1 medium potato, chopped coarsely
1/4 cup cream (optional)
white pepper
plain corn chips (optional)
ground black pepper
2 tablespoons fresh chives, chopped
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.
