Creamy corn soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1 | medium | Onion, chopped |
| 1 | Garlic clove, minced | |
| 1 | teaspoon | Ground coriander seeds |
| 1 | teaspoon | Ground cumin seeds |
| 1 | Jalapeno pepper, minced | |
| 2 | mediums | Tomatoes, seeded and diced |
| 2 | mediums | Potatoes, diced |
| 1 | Red bell pepper, cored, | |
| Seeded and diced | ||
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Black pepper |
| 4 | cups | Vegetable stock |
| 5 | Ears of corn, husked and | |
| Kernels removed | ||
| 1 | cup | Milk |
| ½ | cup | Grated Manchego cheese |
Directions
TOO HOT TAMALES #TH6327
Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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