Ingredients

To serve 4

• 30g Unsalted Butter
• 1 each large Onion
• 2 tsp Corn Flour
• 800ml Vegetable or Chicken Stock
• 2 each large Tomatoes
• 1kg Freshly cut Corn Kernels (frozen or canned if you must)
• 0.5 tsp Ground Black Pepper
• 0.25 tsp Cayenne Pepper
• 250ml Cream
• Seasoning

Method

1. Using a heavy-bottomed pot, melt the butter over medium-low heat.
2. Add the onions and sweet gently stirring occasionally for 10 – 15 minutes until they get nice and golden in colour.
3. Now, add the cornflour and continue stirring for 2 – 3 minutes for the flour to cook thoroughly.
4. Add about a 1/2 of the stock now, stirring well while you add it until the flour dissolves completely.
5. Remove the seeds from the tomatoes and finely dice the flesh before adding 3/5 of them along with the corn kernels, salt, black pepper, cayenne and the rest of the stock now.
6. Bring to a boil, reduce to a low simmer and cover. Cook for 20 minutes.
7. Now add in the cream and simmer for a further 5 minutes.
8. Pour into your serving bowls and finish with the remaining diced tomatoes you have left to garnish along with a little finely chopped chives if you have a few.

Enjoy!