Corn Soup

Serves: 4;   Cals per portion: 189;   Prep time: 10 mins;   Cook time: 55 mins


  • 1oz (25g) butter
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 12oz (350g) sweeetcorn kernels
  • 2 pt (1.2 litres) chicken stock
  • salt and ground black pepper
  • ¼ pt (150ml) single cream
  • 2 tbsp freshly chopped chives

Step One – Melt the butter in a large saucepan, then add onion and garlic, and sauté for 3 mins. Add the sweetcorn and stock to the pan. Season well. Bring to the boil, then reduce the heat and simmer for 40 mins.
Step Two – Blend soup in a processor for 30 secs. Return to pan and stir in cream and chives. Continue to cook for 5 mins, without boiling, until soup is piping hot. Serve with crusty bread.
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