Ingredients
1 stock pot - chicken or vegetable 
300ml water 
335g frozen sweetcorn 
1 tbsp butter 
¼ tsp chipotle chilli flakes (or ordinary chilli flakes) 
½ tsp caster sugar 
½ tsp salt 

Method
Put all the ingredients into a medium saucepan and bring to the boil over a medium heat. 

Reduce the heat and cook for a further 5 minutes until the sweetcorn is cooked. 

With a hand blender or liquidiser, blitz until completely smooth. 

Check the seasoning and adjust if necessary.  Serve hot.