2 Tbsp. sunflower or corn oil
1 packet Granja del Sol Sweet Corn
½ cup dairy cream
1 cup vegetables stock
Salt to taste
Pepper to taste
Chop the onion and stir fry in a warmed up casserole with oil. Once it gets transparent, tip the Granja del Sol Sweet Corn in and cook for a few minutes. Pour the dairy cream over and blend.
Pour the stock, cook for 10 minutes and liquefy it. Serve with a country bread toast or with a toast cut into cubes.