-  1  500 gr   can with corn with its water, mashed in/with blender
-  1             onion, finely chopped
-  1 ltr         stock
-  3 Tbsp      Worcestershire sauce
-  ½ tsp       cumin
-  1 tsp        red pepper (Cayenne)
-                 salt 
-                 olive oil

Stir-fry onion in olive oil in a deep pan, add corn and stock 
until thick as desired. Season with the rest of ingredients to 
your taste.

If the soup thickens as it cools, you can add more stock.

► Tip: Sprinkle some chives or coriander leaves.