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Creamy Corn Soup

Courses: Soup
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlUnsalted butter
1 tablespoon 15mlOnion - chopped (medium)
1   Garlic clove - minced
1 teaspoon 5mlGround coriander seeds
1 teaspoon 5mlGround cumin seeds
1   Jalapeno pepper - minced
2   Tomatoes - seeded and diced (medium)
2   Potatoes - diced (medium)
1   Red bell pepper - cored, seeded, and diced
1 teaspoon 5mlCoarse salt
1/2 teaspoon 2.5mlFreshly-ground black pepper
4 cups 948mlVegetable Stock - see * Note
5   Ears of corn - husked, and kernels removed
1 cup 237mlMilk
1/2 cup 73g / 2.6ozGrated Manchego cheese

Recipe Instructions

* Note: See the "Vegetable Stock" recipe which is included in this collection.

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and Vegetable Stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.

In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

This recipe yields 4 to 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6327 broadcast 01-07-1997) - Downloaded from their Web-Site -


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