Instructions: In heavy saucepan, heat oil over medium heat; cook onion, potato, celery, red pepper and hot pepper flakes, covered and stirring often, for 5 minutes.

Pour in stock and bring to boil; reduce heat and simmer, covered, for 10 minutes or until potato is tender.

Add milk, creamed corn, frozen corn, salt and pepper; heat gently until steaming. Serve sprinkled with coriander.

[other vegetables, such as diced carrots or sweet potatoes, can be added]

high source fibre

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