Spicy Cream of Sweet Corn Soup |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A lovely creamy, spicy, super-easy-super-cheap-super-fast lunch option or dinner starter. Hits the spot on rainy, cold days. Ingredients:
1 (28 ounce) can sweet corn |
1 tablespoon butter (or vegetable spread) |
1 tomato |
1/2 jalapeno (or any kind of hot chile that's handy) |
1/2 onion |
1/2 garlic clove |
1 1/2 cups milk (or less if you like it thick) |
1/4 cup cheddar cheese |
Directions:
1. Finely chop all vegetables.
2. In a saucepan, heat the butter and cook the onions until soft. Add the garlic, tomato, half the tin of corn and half the amount of jalapeno. Cook for about 2 minutes, until tomato is almost dissolved. Remove saucepan from heat.
3. Put veggies in blender and puree until smooth (add a little milk if you have difficulty blending them). Return blended veggies to saucepan and add milk. Mix well and add remaining corn and jalapeno, do not let it boil.
4. Serve immediately and top bowls with cheddar cheese Serve with hot flour tortillas or corn bread.
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