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Sweet Corn And Chile Soup

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<p><a href="http://www.flickr.com/photos/stuart_spivack/103327038/">Image Credit</a></p>
Ingredients
  Olive oil 1 Tablespoon
  Onions 2 Medium, chopped
  Garlic 4 Clove (20 gm), minced
  Corn kernels 3 Cup (48 tbs) (fresh or frozen)
  Water/Vegetable broth 2 1⁄2 Cup (40 tbs)
  Hot chile peppers 2 , seeded, minced
  Milk/Soy milk 2 Cup (32 tbs)
  Zucchini 2 Medium, quartered
  Fresh lemon juice 2 Tablespoon
  Tomatoes 2 , diced
  Dried parsley 2 Tablespoon
Directions

MAKING
1.Put the kettle on gentle flame, and add the olive oil.
2.Once warmed well, add the onions and garlic,saute well till they are translucent
3.Toss in corn kernel, stir and cover. Cook for upto 4 minutes.
4.Add the chiles and water.Cover and simmer for upto 15 minutes, till corn is tender
5.Choose a slotted spoon, and remove 1/4 th of the soup. Process this in a blender or processor.
6.Once done, return it to the soup kettle.
7.Toss in zucchini, lemon juice, tomatoes, milk and parsley. Cover and cook but do not let it boil

SERVING
8.Ladle into bowls, sprinkle more parsley and serve hot

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Cook Time: 
25 Minutes
Servings: 
6

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