Creamy and Spicy Corn Soup

I love the skinnyms.com website. I have found so many great recipes on there. This one was no exception. It's healthy and it really did taste delicious. For anyone looking for a tasty vegetarian meal, here you go. And it's also vegan friendly too! Click here for the link to this recipe.

This part took the most time. You need to take the corn off five ears of corn. I am not a master at this. Once I finally got the hang of it, I was pretty much done. I had a few fly away pieces. The onion and potato didn't take long since the recipe calls for small ones. I used the whole potato even though it says to just use half. It was not a large one but I thought it would add a little more to the soup. I'm glad I did it.

 I'm thinking that maybe I didn't need such a large pot. :-D

Looked and smelled great. I was anxious to try it!

Here is the finished meal. Looks a little gross in this picture but it tasted great. I added diced tomatoes (fresh or canned would work - I used canned), avocado, and a little bit of tortilla chips crumbed on the top. This would also taste great with chicken and cheese. I forgot to add the salt but it did not need it so it worked out okay.

Ingredients:

• 5 ears fresh sweet corn
• 1 medium onion, chopped
• 1 tsp olive oil
• 1/2 teaspoon salt, plus more to taste
• 1/2 a medium yukon gold potato, chopped
• 2-3 cups vegetable stock (the more stock you add, the thinner your soup will be)
• 3 cloves garlic, minced
• 1 tsp cumin
• 1.5 tsp chili powder
• A pinch of cayenne pepper
• 1/4 tsp black pepper

Directions

Cut the onion, potato, and trim the corn kernels off the 5 ears of corn. You can cook the corn ahead of time, however, it works well to just cook it for a few minutes when it goes in the pot.

Heat the oil in a large pot over medium heat. Add the onion and garlic, saute for 5 minutes until the onion is translucent. Add the potato and broth, bring to a boil and cook until the potatoes are very soft – about 10 minutes. Then add the fresh corn and cook through for a couple minutes more. *Even though my potato was cut small, it did take a little longer than 10 minutes. Cooking time may vary.

Add a bit more vegetable broth if your soup mixture looks too thick. Add all of your spices (cumin, chili powder, cayenne, black pepper). Then puree with an immersion/hand blender, or with a regular blender/food processor. *This did not go over too well. I used the immersion blender just a little bit but since there isn't much liquid, it started to splatter all over the place. I'd say just use it enough to get things mixed up and thickened up a bit but use caution since you'll be doing this right in the hot pot.