Name: Corn soup with coriander (visit site!)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: En
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

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

Preparation

Preparation40 min

Cook time30 min

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.