Spicy Chipotle Chili Corn Soup
A delicious and flavourful soup, apt for the season with a hint of of chilli flakes and adobado sauce.
Servings 4 people
Calories 150kcal
Ingredients
- 1 onion cut into pieces
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1/2 tsp chilli flakes
- 1 tsp sprig chipotle adobado sauce
- 1 1/2 cup sweet corn kernels
- 1/2 tsp pepper powder
- salt to taste
- 4 cup stock
- 1 red bell pepper
- 1 tbsp fresh cream
Instructions
- Roast the bell pepper and allow it to cool
- Blend it to a sauce along with cream and keep it aside.
- Take olive oil in a pan. Add onions and saute it for two to three minutes.
- Add the garlic pieces, chilli flaes, chipotle adobado sauce to it. Now, add the corn kernels, saute it and allow to cook for two minutes.
- Put pepper powder, salt and stock to it. Let it boil for sometime. Add the bell pepper sauce to it, give a stir and turn off the gas.
- Allow to cool.
- Blend it to a puree.
- Pass it through a sieve.
- Put the filtrate in a pan and boil.
- Delicious soup is ready to serve.
Notes
- More cream ( one more cup) can be added to it. I have avoided using excess fat.
- If the red bell pepper is not available, use the green one.
- I have used frozen corn, hence, they cook quickly.