Ingredients
Method
1.Cut kernels from corn cobs.
2.Melt butter in a large saucepan over medium heat, cook onion, stirring, until soft but not coloured. Add stock and the water, bring to the boil. Add corn kernels, simmer, covered, 20 minutes or until corn is tender. Stand 10 minutes.
3.Meanwhile, make parmesan crisps. Preheat oven to 180ºC (160ºC fan forced). Line a large oven tray with baking paper. Sprinkle parmesan in a thin layer on tray, flatten slightly. Bake 8 minutes or until browned lightly. Cool on tray. Break into pieces when cold.
4.Blend half the soup mixture until smooth; return to the pan. Stir in cream over medium heat until hot. Season to taste.
5.Heat oil in a small frying pan over medium heat; cook chilli, stirring, until soft.
6.Ladle soup into serving bowls, topped with puffed corn, chilli and the oil, then coriander. Serve with parmesan crisps.
Puffed corn is whole grain corn steamed until it puffs up. It’s available from health food stores.
Note
