Many people mistakenly assume that corn soup with milk is a sweet dish. In fact, this soup has a rich and savory flavor thanks to the hot spices and chili peppers. This dish is very popular in Mexico.
It is necessary
- - 2 medium onion heads
- - 300 g 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
- - a few bay leaves
Instructions
Step 1
Chop finely and sauté onion and peeled potatoes in butter. Add the minced chili, with the pre-extracted seeds.
Step 2
Pour 1/3 of the broth into the mixture during frying and cook for 15-20 minutes over low heat. If you are using canned corn, drain all the liquid from the jar.
Step 3
Add some bay leaves and corn to the potatoes. Continue simmering for another 10 minutes. Divide the mixture into two parts, one of which is mashed with a mixer, adding milk.
Step 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 heat. It can be served on the table with herbs, thin lemon wedges or with sauce.
