For the corn soup, heat oil in a large pot, lightly fry the onion. Pour in soup and milk, season gently with pepper and curry.
Add the corn kernels and simmer gently for about 15 minutes. Remove from heat, add the chia flour and puree the soup with a hand blender until nice and creamy.
Stir in half of the Parmesan and simmer gently for a few more minutes. Season to taste and serve the corn soup sprinkled with parmesan and chia.
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