Many people mistakenly assume that corn soup with milk is a sweet dish. In fact, this soup has a rich and piquant taste due to spicy seasonings and chili peppers. This dish is very popular in Mexico.
Pick your recipe
You will need
- - 2 medium onion heads
- - 300 g of potatoes
- - 1 clove of garlic
- - butter
- - 1 chili pepper
- - a bunch of fresh herbs
- - 300 g of milk
- - ground black pepper
- - 400 g canned or fresh corn
- - 600 ml of broth
- - salt
- - several bay leaves
Instruction manual
1
Finely chop and fry the onion and peeled potatoes in butter. Add the chopped chili pepper pod, with the seeds previously extracted.
2
The mixture in the process of frying, fill 1/3 of the broth and cook for 15-20 minutes on low heat. If you use canned corn, drain all the liquid from the can.
3
Add a few bay leaves and corn to the potato. Continue simmering for another 10 minutes. Divide the mixture into two parts, one of which is mashed with a mixer, adding milk.
4
Mix both parts of the billet in one saucepan, pour in the remaining broth. The soup must be brought to a boil and removed from the heat. It can be served on the table with herbs, thin slices of lemon or with sauce.