Corn soup


1 corn cream style (400g)

1/2 cup sweet corn

200 ml milk

1/2 yellow bell pepper, chopped

1 ts soy sauce

1 tbs chicken stock powder

Salt & black pepper



1. In a pot over medium heat put the corn cream, milk, and bell pepper and let it simmer for 10 mins (season with a pinch of salt and some black pepper).

2. Transfer the soup to the blender and blend until smooth then strain back into the pot.

3. Add the soy sauce, chicken stock powder, & sweet corn and let it cook for another 5-10 mins then serve.


Lara Kh.