Fri | Oct 20, 2017

Corn chowder

Published:Monday | September 29, 2014 | 12:00 AM

2tsp olive oil

1 small brown onion, finely chopped

1L (4 cups) vegetable stock

1x425g can creamed corn

1x310g can corn kernels, drained

1/2 teaspoon sesame oil

4 shallots, ends trimmed, thinly sliced

Fresh coriander sprigs, to serve

Method

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft.

2. Add the stock, creamed corn and corn kernels. Increase heat to high. Bring to the boil.

3. Reduce heat to medium. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.

4. Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to serve.