Ingredients for 4 servings:
1. 1 tablespoon olive oil
2. 1 medium onion, chopped (150g)
3. 1 garlic clove, crushed
4. 4 cups chicken stock (made from cubes is fine)
5. 1 cup frozen corn kernels
6. 310 g canned creamed corn
7. 1 medium potato, chopped coarsely (200g)
8. 1/4 cup cream
9. white pepper
10. 50 g plain corn chips
11. ground black pepper
12. 2 tablespoons fresh chives, chopped

Directions:
1. Heat the oil in a large saucepan, add the onion and garlic and cook, stirring, over a medium heat until soft.
2. Add the stock, creamed corn and potato.Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
3. Blend or process the soup until smooth adding white pepper to taste. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
4. Serve soup topped with crumbled corn chips, pepper and chives.

Enjoy your meal!