Step 1:
You will need…

* 30 oz tinned corn kernels
* 1 red onion , finely chopped
* 1 bunch of coriander , chopped
* 3 1⁄3 fl oz crème fraiche
* 1 fresh chilli , finely chopped
* 2 cloves of garlic , finely chopped
* 2 Tbsp olive oil
* 2 1⁄8 pt chicken stock
* salt and pepper
* 1 chopping board
* 1 wooden spoon
* 1 ladle
* 1 large knife
* 1 small knife
* 1 electric blender
* 1 medium pan with lid
* 1 spatula

Step 2:
Heat the oil
Place the medium pan over a medium heat. Add the oil and allow to warm through.
Step 3:
Cook the ingredients
Add the chopped onions and garlic and allow to gently cook. Then add the corn, chilli, half of the chopped coriander, reserving the other half for later, and enough stock to cover. Season well with salt and pepper, stir and cover with a lid. Bring to the boil. Finally, when boiling, uncover, stir, put the lid back on, and turn down the heat to a simmer. Allow to cook for 20 minutes and leave to cool for 1/2 an hour before blending.
Step 5:
Blend
When cooled, ladle the soup into the blender. Add the rest of the coriander, place the lid on and blend for a couple of minutes until puréed.
Step 6:
Return to the pan and heat
Return the pan to the hob over a medium heat. Stir before covering and warm through.
Step 7:
Garnish and Serve
Ladle the chowder into an individual serving bowl and garnish with a dollop of crème fraiche and a sprig of coriander. Serve with a few slices of crusty white bread.