4 cups fresh corn kernels or cream style corn
1 cup chicken or vegetable stock
2 tsp golden ray cooking butter
1/4 cup chopped onion and chives
2 leaves finely chopped shadon benie
1tsp minced garlic
2 cups coconut milk (or Evaporated Milk)
hot pepper to taste
1/2 tsp black or white pepper
2 tbsp chopped parsley
Combine corn and stock with milk and puree
in a pot add butter, and other ingredients let it simmer for about 3 mins.
Add corn puree and let it simmer for about 20 mins on a low heat.