3/4 cup whole sweet corn kernels

3/4 cup sweet corn, grated                                 
5 cups Clear Vegetable Stock
3 tbsp cornflour mixed with ¼ cup water
1 tsp sugar (optional)
salt to taste

Put the stock in a pan and add the sweet corn kernels.

Cover and cook over a medium flame for approximately 10 minutes or till the corn is tender.
Add the grated corn and simmer for another 5 minutes. Add the cornflour paste and simmer for some more time.
Add the sugar and salt and serve hot with chillies in vinegar, soya sauce and chilli sauce.