Ingredients

• 2 cups corn kernels
• 50g Anchor Butter
• 1 large onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 400g can chopped tomatoes
• 5 cups vegetable stock
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped coriander
• coriander & sour cream, for serving

Directions

1. Place one cup of the corn into the bowl of a food processor and process until smooth.
2. Melt the butter in a heavy-based saucepan and gently cook the onion and garlic for 10 -15 minutes until the onion is tender.
3. Add the tomatoes, stock, processed corn and corn kernels, cover and cook over a low heat for 30 minutes.
4. Season to taste with salt and pepper and stir in coriander.

Serve garnished with coriander and a dollop of sour cream and a side of crusty bread