Corn chowder with cheese twists

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Prep time: 10 minutes
Cooking time: 10 minutes
Serves: 6

tablespoon olive oil

onion, chopped

x 400g cans creamed corn

400g can cannelini beans, rinsed and drained

1½ cups (375mL) vegetable stock

tablespoons light sour cream

pinch sweet paprika, to dust

cheese twists, to serve


1. Heat the oil in a saucepan and add the onion. Cook over medium-low heat for 5 minutes, until soft and just lightly coloured.

2. Add the corn, beans and stock. Bring to the boil, reduce the heat slightly and simmer for 5 minutes. Using a wand blender, puree the chowder until smooth.

3. Ladle into bowls and top with a dollop of sour cream and a light dusting of paprika. Serve with the shop-bought cheese twists.