Sweet Corn Soup

1. Heat olive oil in a large saucepan and melt butter.
2. Add ginger, garlic, potato, and onion pieces and cook for 5 minutes until the ingredients soften.
3. Add sweet corn kernels, carrots, black beans, and spring onions. Cook for another two minutes.
4. Add stock to the saucepan and bring to a boil.
5. Lower the heat and cook for 5 more minutes until potato pieces are cooked through.
6. Combine vinegar, sugar, corn flour, and fresh cream in a small bowl and pour into the saucepan.
7. Add salt and black pepper to taste, stir to combine, and simmer for 5 minutes.
8. Transfer sweet corn soup to a serving bowl and garnish with spring onion greens and corn chips.
9. Serve in a tumbler and enjoy!

Store the Sweet Corn Soup in an insulated flask, one that will keep soup fresh and hot for a few hours.

Trivia

• Sweet corn plants are no more than 5-6 feet in height.
• On a corn cob, there’s a single strand of silk for each kernel.
• If you don’t use or freeze sweet corn immediately, its sugar content will turn into starch.
• The production of sweet corn in the US has raised concerns, since most fields are producing genetically modified sweet corn.

Corn smut is safe to consume.