Spicy Fresh Corn Soup
- Yield: 4-6 1x
Ingredients
Scale
- Kernels from 10 ears of bicolor or yellow corn
- 3 cups milk
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 vidalia onion, diced
- 1 jalapeño, stemmed and chopped
- Sea salt and freshly grated black pepper
- Cilantro, green onions and cheddar cheese for garnish
Instructions
- Blend corn and milk in blender until smooth.
- In a large skillet, sauté the garlic, onion and jalapeño in olive oil until lightly brown.
- Transfer corn purée to a large pot and heat at medium heat, stirring constantly until it comes to a boil; add in other vegetables and reduce heat to low, allowing to simmer for 15 minutes.
- Add salt and pepper to taste, and garnish with cilantro sprigs, sliced green onion and cheddar cheese.