INGREDIENTS

2 tablespoons butterHalf an onion1 teaspoon whole jeerahWhole peppercorn1 cup frozen corn1 can creamstyle corn1 grated carrot Aromat (a South African Spice) Ground pepperHalf teaspoon Robertson's chicken spiceSalt1 cup fresh cream3 cups milkHalf a cup boiled pastaCorn flour and water mixture

METHOD

Lightly braise onion, jeerah and peppercorn in butter. Add frozen corn, creamstyle corn and grated carrot. Allow to simmer for 5 minutes.Sprinkle in Aromat (a South African Spice), ground pepper, chicken spice and salt to taste.Pour in fresh cream and milk and gently stir.Add in pasta.Slowly pour in a little corn flour mixture to required consistency.