Ingredients

• 1 cup corn kernels, drained
• 1 cup cream of corn
• 2 cups chicken stock of water
• 2 tablespoons cheese pimiento
• 1 cup cream

For garnish:

• 1 teaspoon spring onions, finely diced
• Some nachos

Preparation

1. Place corn kernels and cream of corn in a saucepan. Pour in stock and bring to a boil over high heat, and let simmer.
2. Stir in the cheese pimiento until dissolved
3. In a bowl, temper the cream by adding some of the hot liquid from the soup into it. Take this warmed mixture and stir it into the soup. Simmer over low heat for 5 minutes.
4. Serve in individual cups and garnish with spring onions and nachos