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.