- Servings : 8
- Cook Time : 25m
- Ready In : 25m
- 90g butter
- 2 large onions, finely chopped
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 litre vegetable stock
- 2 potatoes, chopped
- 250g tinned creamed sweetcorn
- 400g corn kernels
- 3 tbsp parsley, chopped
- 125g grated cheddar cheese
- 2 tbsp snipped chives, to garnish
Heat the butter in large heavy saucepan. Add the onions and cook over medium-high heat for 5 minutes, or until golden. Add the garlic and cumin seeds, cook for 1 minute, stirring constantly. Add the vegetable stock and bring to the boil. Add the potatoes and reduce the heat. Simmer, uncovered, for 10 minutes.
Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes. Stir through the cheese and season to taste. Heat gently until the cheese melts.
Serve immediately, sprinkled with chives.