Corn and Potato Chowder

Ingredients

• 2 tsp olive oil
• 1 brown onion, sliced
• 2 garlic cloves, crushed
• 500g washed potatoes, unpeeled, cut into 3cm chunks
• 1L (4 cups) chicken or vegetable stock
• 3 fresh corn, kernels cut off or 440g can corn kernels, drained
• 125mls (1/2 cup) thin cream
• Ground black pepper, to taste

1. Heat the olive oil in a large saucepan over medium heat and cook the onion and garlic for 5 minutes or until onion is soft. Stir in the potatoes and stock and bring to the boil.
   
2. Reduce heat and simmer, uncovered, for 5 minutes and then add the fresh corn. cook a further 10 - 15 minutes until the potatoes are tender. Add the cream and simmer gently, uncovered, for 5 minutes. Season with pepper and serve hot.