Corn chowder

Ingredients

 2 teaspoons olive oil

 1 small brown onion, finely chopped

 1L (4 cups) Campbell's Real Stock Vegetable

 1 x 425g can creamed corn

 1 x 310g can corn kernels, drained

 1/2 teaspoon sesame oil

 4 shallots, ends trimmed, thinly sliced

 Fresh coriander sprigs, to serve

Method

Step 1

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft.

Step 2

Add the stock, creamed corn and corn kernels. Increase heat to high. Bring to the boil.

Step 3

Reduce heat to medium. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.

Step 4

Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to serve.