30 ml corn oil
1 onion, chopped
1 red pepper, seeded and chopped
450 g sweetcorn kernels, thawed if frozen
750 ml chicken stock
250 ml light cream
salt and freshly ground pepper
1/2 red pepper, seeded and finely diced as garnish
Heat the oil in a frying pan and saute the onion and red pepper for about 5 minutes, until soft.
Add the sweetcorn kernels and saute a further 2 minutes.
Put the onion, red pepper and corn into a food processor and process until smooth.
Transfer the mixture to a saucepan and stir in the stock.
Season to taste with salt and pepper.
Bring to a simmer and cook for 5 minutes.
Gently stir in the cream. (Do not allow to boil if you continue to warm the soup.)
Serve with finely diced red pepper sprinkled on top.