Ingredients
For the soup:
170g/6oz canned sweetcorn
150ml/¼ pint chicken stock
150ml/¼ pint cream
For the salsa:
¼ onion, chopped
1 tomato, chopped
1 chilli, chopped finely
30g/1oz fresh coriander, chopped
salt and freshly ground black pepper

Method
1. Preheat a large saucepan.
2. Add the corn and stock and heat through.
3. Pour the soup into a food processor and blitz.
4. Return the blitzed soup to the pan and add the cream. Heat through.
5. In a medium bowl prepare the salsa. Mix the onion, tomato, chilli and coriander. Season.
6. Ladle the soup into a bowl and place a spoonful of salsa on top. Serve.