For 8 portions.
- Min 2 whole corn cobs or 2 cans of sweet corn
- 1 onion, peeled and chopped finely
- 2 L broth – chicken, corn or veggie, or any mix thereof
- 2 potatoes, peeled and chopped roughly
- 1 tbsp cooking oil
- (optional) 1 pack of cooking cream*
- (optional) 1 carrot, peeled and grated
- (optional) 1/2 cup cubed bacon*
- (optional) 1 bird-eye chilli, minced
- (optional) 1 cup shredded cooked chicken
- (optional) Immersion or tabletop blender
In a large pot on medium heat, heat the oil*. Add the onion. Cook, stirring often, until the onion becomes translucent. If using carrot, add now, mix and cook another 2 minutes.
Add corn, the bird-eye chilli, chicken, and salt. Cook, stirring often, for about 5 min. Everything should smell amazing at this point.
This step is optional: separate about 1/4 – 1/3 of the mix in a bowl and set it aside for serving.
Add broth and potatoes.
Increase the heat. Bring to almost boil but don’t let it boil violently. Cook until potatoes are done, about 15-20 minutes. Turn off the heat.
If blending, blend the soup to desired smoothness.
If using cream, add cream.
If needed, reheat on low until desired hotness. Adjust the seasoning.
Decorate each plate with 1/8 of the chicken-corn mix you set aside.
The soup goes great with sour cream and tortilla chips or croutons.
- I don’t know if you can substitute vegan cream. I never tried it.
- If you are making a vegan version and want some extra heartiness, add 2 tablespoons of coconut butter and serve with coconut shreds.
- If cooking with bacon, heat bacon with oil until the bacon is about halfway cooked. Some bits should start browning, but not all.
Photo by Virgil Cayasa on Unsplash