Source: https://recipheon.com/en/recipes/soups/corn-soup-with-chili
About this recipe
Creamy corn and chili soup balances the natural sweetness of corn with a sharper touch of chili in a vegetable broth base. Potato thickens the soup without flour, while cream mellows the flavor and gives the purée a velvety texture. Sweet corn, mild potato, and spicy chili keep this simple soup flavorful yet light, never bland.
Ingredients
Servings: 4
300 g corn
1 potato
800 ml vegetable broth
1/4 teaspoon ground chili pepper
2 tablespoons cream
Steps
Peel the potato and cut it into small dice. Drain the corn if using canned corn.
Cover the potato with the broth and cook for 15 minutes, until tender.
Add the corn and ground chili pepper and cook for another 5 minutes.
Blend the soup for 60–90 seconds, until completely smooth.
Add the cream and heat for 2 minutes without allowing a vigorous boil.
Estimated nutrition
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