Plus, it's really simple, which is always wonderful.
1 can of corn
1 can of creamed corn
some garlic (depending on how much you like, I usually use about 2 cloves)
a teaspoon or so of cumin seeds
a stock cube (chicken or veggie)
2 cups of hot water (for the aforementioned stock cube)
a wodge of grated tasty (or other good-for-melting) cheese (I do a couple of good pinches per person)
1 potato (optional)
a wodge of fresh herbs, chives for preference by parsley works wonders as well
- Cut up the onion and fry in a little olive oil until just before it starts to turn brown
- cut up or mince the garlic and chuck it in the pot for a minute or so, stirring constantly in the hope the onion doesn't go any browner
- make up the stockcube in the hot water, pour that into the saucepan
- empty both corn cans into the water as well
- if you're using the potato, cut it into small cubes and chuck it in now too.
- and chuck in the cumin
- leave to simmer, stirring occasionally for around 10 to 15 mins, or until the potato is soft. If you used it. :)
- Put the herbs in now, stir and leave for a few minutes
- Ladle into bowls and sprinkle a wodge of grated cheese on the top.
- Serve with fresh buttered bread.