- In a stockpot, add some olive oil. Then saute 1 large onion on the bottom of the pot until tender.
- Add about 2 - 3 cups of vegetable stock. Then about 1 cup of water.
- Add 1 can of creamed corn, and 1 can of regular corn.
- Sprinkle with salt and pepper.
- Mix through and bring to a boil. Once it begins to boil, bring the heat down to medium.
- Add a few drops of sesame oil and 1/4 cup of shallots. Heat until the shallots become tender.
Ready to serve.