| 750 ml | Cooking RichTM |
| 2 kg | Frozen corn kernels |
| 3 | Large onions, roughly chopped |
| 2 | Serenade chilies |
| 2 | Cloves garlic, pressed |
| 60 ml | Melted butter |
| 60 ml | Olive oil |
| 1.5 l | Chicken stock |
| 200 g | Crumbled feta cheese |
| 15 ml | Finely chopped Serenade chilies |
| 2 pct | Streaky bacon, crisped in the oven |
| 5 ml | Freshly ground pepper |
| Salt to taste | |
| Fresh coriander |
- Melt the butter and oil together and fry the onions, chilies and garlic together.
- Destalk the coriander, set the leaves aside to garnish with later. Chop the stalks and add to the onions.
- Once the onions are soft and glassy add the corn kernels and stock, bring to the boil.
- In small bowl, combine the feta cheese, chopped chilies and crispy bacon.
- Working in batches, transfer the corn to a blender and blend until smooth. Stir in Cooking RichTM and heat over medium-low heat, stirring often until well combined and heated throughout.
- Ladle into bowls and sprinkle with feta cheese mixture. Serve immediately.
- Garnish with fresh coriander
