About this recipe:A simple, yet delicious soup that takes just 30 minutes to make. Sweetcorn is simmered in a thick and creamy white soup base. Serve with fresh bread. Perfect for the cold winter months.
1/2 onion, chopped
1 clove garlic, finely chopped
4 tablespoons chopped fresh parsley
3 tablespoons plain flour
250ml chicken stock
2 (340g) tins sweetcorn
35g cream cheese
1 teaspoon garlic salt
1 teaspoon ground black pepper
ground cayenne pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
In a large pot over medium heat, combine the onion, garlic, parsley and margarine. Saute for about 5 minutes or until onions are tender.
Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the stock. Add the sweetcorn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.