1 tbsp olive oil or canola/vegetable oil
1 large onion, chopped
1 cup corn kernels, fresh or frozen
1 quart vegetable stock
2 cans creamed corn
1 tsp red chilli flakes
Salt & pepper to taste
1/4 cup fresh cilantro, chopped
1. Heat olive oil in a large pot. Saute the onions until translucent. Add the corn kernels and saute for a few minutes. Add the vegetable stock and red chilli flakes and bring to a boil. Simmer until the corn kernels are cooked through and soft, about 10 to 15 minutes.
2. Thoroughly blend the soup, using either an immersion blender or in batches in a blender. Return soup to stove.
3. Add the creamed corn, salt and pepper and mix well. Bring to a boil and simmer for about 10 minutes. Remove from heat.
Serve garnished with fresh cilantro. This soup can also be served cold. Allow the soup to cool and refrigerate for several hours before serving, garnished with fresh cilantro.