• 15 ml (1 T) butter
  • 15 ml (1 T) olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 2 cloves garlic, chopped
  • 3 x 410 g cans Rhodes Whole Kernel Corn, drained
  • 1 lt. (4 C) prepared chicken stock
  • 10 ml (2 t) chopped fresh parsley
  • 125 ml (½ C) cream
  • salt and freshly ground black pepper to taste


  1. Heat the butter and oil in a large saucepan.
  2. Add the onion, carrot and celery and fry for a few minutes until soft.
  3. Add the garlic and the Rhodes Whole Kernel Corn. Mix well.
  4. Stir the chicken stock.
  5. Bring the soup to the boil and then reduce the heat and simmer over a gentle heat for 20 minutes.
  6. Puree the soup.
  7. Stir in the cream.
  8. Season to taste with the salt and pepper.
  9. Serve hot with warm cheese toasties.


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