Creamy Mexican corn and tomato soup

Directions

1. Heat oil in a large pan and sauté chopped onion until soft.
2. In a blender or food processor blend to a thick pulp 300g of sweetcorn, add to the pan, stir.
3. Stir in chopped tomatoes and tomato puree.
4. Add ½ cup water, vegetable stock cube and chili powder.
5. Bring to a boil, turn down the heat and cook for 10 minutes.
6. When done, add the remaining (50g) corn kernels. Season with salt if needed.