Light and quick to assemble, this summer soup makes a nice companion to your grilled sandwich. I prefer to consume it in a coffee mug ... The chili crisp adds a spark of heat to the sweet, summer corn ... Delicious!
INGREDIENTS
- 4 tbsps. extra virgin olive oil
- 2 medium yellow onions (about two cups), diced
- 4 (12 oz.) bags frozen sweet corn
- 4 (32 oz.) cups low-sodium vegetable broth
- 2 (12.5 oz.) cans unsweetend coconut milk
- 1 tbsp. ground coriander
- 1 tbsp. fine salt
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. group black pepper
GARNISH
- Chili crisp
1). Warm the olive oil in a large stock pot over medium-high heat.
2). Add the onion, coriander, salt, garlic powder, smoked paprika, and black pepper, then sauté for until the onion softens and turns translucent.
3). Add the corn, broth, and coconut milk, bring to a simmer and cook until the corn is tender (about 10-15 minutes), then remove from the heat.
4). Use an immersion blender to puree until smooth. Taste and season to your liking.
5). Serve garnished with a drizzle of chili crisp.
SERVES 8
