Corn soup with coriander (visit site!)

Ingredients

• 6 ears of corn
• 3 tablespoons butter
• 2 large onions, minced
• 2 small red peppers, chopped
• 1/2 teaspoon chili pepper flakes, or to taste
• 1 jalapeno, seeded and finely chopped
• 2 medium tomatoes, seeded and chopped
• 4 cups chicken stock
• 1 cup milk or light cream
• Salt and freshly ground black pepper, to taste
• Leaves from a bunch of coriander (cilantro), roughly chopped

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Preparation

• Shuck the corn, and with a small knife shave the kernels from the cobs. (Click my "Techniques" tab for tips on removing corn from the cob.) Melt the butter in a large soup pot over medium heat, and saute the onions until translucent. Add the corn, red peppers, and chili flakes and saute for 5 minutes. Add the jalapeno, tomatoes, and chicken stock; simmer for 15 minutes. Add the milk and heat through. Season with salt and pepper to taste. Stir in the chopped coriander, and serve.

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