Prep time: 10 minutes
Cooking time: 10 minutes
1 tablespoon olive oil
1 onion, chopped
2 x 400g cans creamed corn
400g can cannelini beans, rinsed and drained
1½ cups (375mL) vegetable stock
2 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.