This is super yummy and it’s almost too easy to be true! Your friends and family will think you slaved away when in reality it was practically effortless to make.
Pamper your family with this soup and consider making lots otherwise you’ll be sorry you didn’t double the recipe!
Makes 4 servings
1 large onion
50 grams butter
3-4 Tbsp oil
2 cans of corn kernels
(gross weight of 550 grams each)
1 Tbsp corn starch
1/2 cup cold water
2 cups water
1 heaped Tbsp chicken bouillon
1. Heat a pot and add the butter and oil. Dice the onion and leek and add to the pot. Sauté for a few minutes until slightly golden.
2. Add the entire contents of the cans of corn to the pot, including the liquid.
3. Mix the corn starch and cold water to until completely dissolved and then add to the pot while stirring. Bring to a boil and season. Lower the heat and cook on medium heat for around 15 minutes.
4. Transfer the soup to a blender or food processor or use an immersion blender and blend until chunky. Transfer back to the pot. If it’s too thick, add a bit of water. Taste and adjust seasoning if necessary.
Good to know…
You can make this 2-3 days in advance. The net weight of the corn is 660 grams