Sweet corn chowder

1.Heat the oil in a saucepan over a medium heat. Add the diced potatoes and onion and partially cover with a lid. Cook, occasionally stirring, for 5 minutes or until the potatoes start to stick and the onion is tender.

2.Dissolve the vegetable stock in water and add to the saucepan. Scrape up any brown bits from the bottom of the saucepan. Stir in the creamed corn and bring to a simmer.

3.Turn the heat down to low and cook for 10 minutes or until potatoes are tender.

4.Season with pepper and cayenne pepper if you desire.

5.Ladle into bowls and stir a little sour cream into each.

6.Finally, add a dash of lime juice and coriander for extra taste.