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Corn Soup

My Mom is an amazing cook and this is her recipe, one of my favorites! Give it a try!

Prep Time: 15 minutes    Cooking Time: 35 minutes     Serves: 4

What you’ll need:

2 Tbsp. light vegetable oil

2 onions, peeled and chopped

2 jalapeno peppers, seeded and chopped

2 potatoes, peeled and diced

Kernels from 2 ears of corn, or 16oz frozen corn

2 cups water

½ tsp. curry powder

½ tsp. cayenne pepper

½ tsp. salt or to taste

1 ½ cups skim milk or 1% milk

Garnish: 2 Tbsp. Super Mirchi Hot Sauce

1. Stove-top Method: In a heavy-bottomed nonstick saucepan, heat the oil over medium heat. Add the onions and jalapeno peppers. Saute for 2 minutes. Add the potatoes, corn and water. Bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until corn is tender but not mushy.

2. In a food processor fitted with a steel blade, or a blender, process the mixture to a coarse puree. Put the contents into a saucepan. Add the curry powder, cayenne pepper, salt, and milk. Bring the soup just up to a boil, lower the heat, and simmer for 5 minutes.

3. Serve hot or cold. Garnish with Super Mirchi Hot Sauce.