1. Melt the butter in a large pan and fry the onion, chilli and garlic until soft but not browned.

2. Add the coriander leaves and tomatoes and fry until the tomatoes are soft and the fat seperates.

3. Add half the corn and fry for few minutes.

4. Add half the stock and puree until smooth in blender.

5. Add remaining stock and corn, season with salt and pepper, bring to the boil and simmer for 20 minutes.

6. Stir in the cream or milk and serve hot before serving.

Serves 6.