Matt loved this soup so much that I had to make a second (much larger) batch the next day.
- 1 onion, chopped
- 2 medium sized cans of sweet corn
- 1 cup chicken stock
- 1 cup milk
- 1/3 cup flour
- Salt, pepper and nutmeg to taste
- Tiny knob of butter for cooking
- Top with green onions and croutons
Fry your onion in butter at a medium high heat until they turn clear. Add the corn and spices, stir for about 5 minutes then add the stock, bring to a boil. Once the liquid has reduced to about half remove from heat and let cool for a minute. Stir in the milk. Use a hand blender (or real bender) and blend until smooth. For extra creamy soup, pass through a sifter. In a small bowl mix the flour with a little bit of cold water then add to the soup, this will help thicken it. Put the soup back on at a low heat for another 5 minutes stirring occasionally. Serve with croutons and green onions.