Corn Chili Soup
Corn chili soup is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 corn cobs
- 150 g starchy potatoes
- 3 shallots
- 1 Garlic clove
- 3 tbsp sprouting oil
- 600 ml chicken broth
- 200 ml heavy cream
- 1 tsp turmeric (Asian store)
- 1 pinch chili powder
- 2 red chilies
- spring onion rings
- chili powder
Instructions
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1.
Peel and finely dice the shallots and garlic.
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2.
Peel, wash, and cube the potatoes. Wash the corn cobs and cut off the kernels.
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3.
Sauté the shallots in hot oil in a pot until translucent, add the potatoes and corn kernels, pour in chicken broth and cream, season with turmeric, salt, and pepper, and simmer for about 20 minutes. Remove from heat, take out some corn, puree the soup, and strain through a sieve back into the pot.
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4.
Add more broth if needed and adjust seasoning. Wash the chilies, halve them lengthwise, deseed, finely dice, and add to the soup with corn and spring onion rings. Serve on warmed plates sprinkled with chili powder.
