Corn Chowder

Ingredients (serves 4)

• 2 tsp olive oil
• 1 small brown onion, finely chopped
• 1L (4 cups) vegetable stock
• 500ml (2 cups) water
• 1 x 425g can creamed corn
• 1 x 310g can corn kernels, drained
• 1/2 tsp 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, water, 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.

Notes

• 
  Cook's tip: If you'd like to add meat, stir in a handful of shredded Woolworths Country Style Roast Chicken in step 3.
  Hot lunch idea: Cook double the amount of this recipe and freeze the leftover soup in portions, then thaw, reheat and transport in a thermos for a hot school or work lunch.
• Keep warm this winter with our selection of casseroles