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
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.