Creamy Corn Soup

Name: Creamy Corn Soup
Ingredients: 3 tablespoons unsalted butter; 1 medium onion, chopped; 1 garlic clove, minced; 1 teaspoon ground coriander seeds; 1 teaspoon ground cumin seeds; 1 jalapeno pepper, minced; 2 medium tomatoes, seeded and diced; 2 medium potatoes, diced; 1 red bell pepper, cored, seeded and diced; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 4 cups vegetable stock; 5 ears of corn, husked and kernels removed; 1 cup milk; 1/2 cup grated Manchego cheese

15 ingredients

11 steps

Ingredients

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Directions

1

Melt the butter in a large stockpot over moderate heat.
2

Saute the onions until soft, about 10 minutes.
3

Add the garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to release the aromas.
4

Add the chopped tomatoes and cook until they are juicy.
5

Add the potatoes, bell pepper, salt and pepper, and stock.
6

Cover and simmer until the potatoes are tender, about 10 minutes.
7

Add the corn and heat through another 2 minutes.
8

In a blender, puree half of the soup with the milk and cheese.
9

Stir the puree back into the soup pot.
10

Adjust seasoning.
11

Heat slowly until soup is warmed through and serve.