Method

1. Place one cup of the corn into the bowl of a food processor and process until smooth.
2. Melt the butter in a heavy-based saucepan and gently cook the onion and garlic for 10 -15 minutes until the onion is tender.
3. Add the tomatoes, stock, processed corn and corn kernels, cover and cook over a low heat for 30 minutes.
4. Season to taste with salt and pepper and stir in coriander.
5. Serve garnished with extra coriander and a dollop of sour cream or yoghurt and a side or crusty bread