~A delicious creamy and hearty soup that will warm up your bones and feed your soul~
Prep time: 10 minutes
Cook time: 40 minutes
1 can 400g creamed corn
1 can 400g corn kernels
1 medium sized onion diced small
2 cloves garlic minced
2 stalks green onions diced
2 medium sized potatoes peeled and chopped
2 tbsp ‘chicken’ stock powder(I use Massel)
4 cups water
Salt and pepper to taste
2 tbsp oil
Dried chives and smokey paprika to garnish (optional)
Heat the oil in a medium-sized pot on medium heat. Add the onions and cook for 2 minutes until softened. Then add the potatoes and cook for 2 minutes to caramelise. Add a little of the water to prevent the ingredients from sticking to the pot and stir well. Add the garlic and cook for 1 minute and then add the green onion, stock powder, salt and pepper and cook for 2 minutes stirring well. Add the creamed corn, corn kernels and the remaining water and mix well. Bring soup to the boil and then cover and lower heat to simmer for 20 minutes or until the potatoes are tender. Taste the soup and adjust seasoning if needed. Garnish with dried chives and smokey paprika.
Cook’s note: The soup should not be too thick or too thin. If it is too thick you can add a little more water to get it to the right consistency. If it is too thin you can mix 1 tbsp of corn flour with 1/2 tbsp of water in a glass and add it to the soup while it cooks on low. Stir will and cook for a few more minutes until the soup thickens. You can repeat this process again to get it to the desired thickness.