1/2 kg. frozen sweet corn, 1.5 litre chicken stock or base, 1/2 cup each-chopped onion, 1 cup diced carrot and celery, 1/4 cup pure olive oil, 1/2 cup whipping cream,
salt and freshly ground black pepper to taste. For garnish mix some diced tomato, cooked corn and chopped cilantro.
Recipe: Sauté the vegetables in the oil and add the chicken stock. Bring to a boil and cook for 15 minutes, then remove from heat and liquefy in a blender. Strain through colander and return to a boil, skimming the surface. Add the cream, season to taste and serve with 1 tablespoon of the garnish in each bowl of corn soup. The cream of corn soup is also delicious served with some diced grilled chicken in it.
