INGREDIENTS

INSTRUCTIONS

Using a very sharp knife, cut all the corn from the ears and puree  all
but 1 cup of the corn. Set aside the corn kernels and leave the  pureed
corn in the processor.  Heat half the butter in a large saucepan and
add the onion, cooking  over a medium heat until the onions have
softened, about 5 minutes.  Add the garlic and chillies and continue
cooking for a further minute  then add the onion mixture to the pureed
corn in the processor.  Process this mixture together with water and
cornflour until  relatively smooth.  Heat the remaining butter in the
same saucepan and add the pureed  mixture, cooking for five minutes, or
until the corn mixture is quite  thick. Add the stock and stir while
the mixture heats. Simmer over a  low heat for 20 minutes or until the
soup is quite thick and smooth.  Add the cream or milk and half the
parsley and coriander and continue  to simmer gently, seasoning to
taste with salt and freshly ground  pepper. Add the reserved corn
kernels and stir to distribute.  Serve the soup garnished with
remaining parsley, coriander and  crumbled feta.  Converted by
MC_Buster.  Per serving: 760 Calories (kcal); 40g Total Fat; (43%
calories from  fat); 17g Protein; 100g Carbohydrate; 93mg Cholesterol;
427mg Sodium  Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit;  7 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“When God ordains, He sustains.”