Sweetcorn soup
Ingredients
1 stock pot - chicken or vegetable
300ml water
335g frozen sweetcorn
1 tbsp butter
¼ tsp chipotle chilli flakes (or ordinary chilli flakes)
½ tsp caster sugar
½ tsp salt
Method
Put all the ingredients into a medium saucepan and bring to the boil over a medium heat.
Reduce the heat and cook for a further 5 minutes until the sweetcorn is cooked.
With a hand blender or liquidiser, blitz until completely smooth.
Check the seasoning and adjust if necessary. Serve hot.