I feel like everyone is sick right now. Our family is fortunate enough to be dodging most of the worst of it (knock on wood!!) but Pete and I always subscribe to our own brand of preventative home remedies.
Scotch and Spicy food. They are both supposed to have the same affect- burning the germs up!!
I have to say, it seems to be working…
This very spicy Corn and Green Chili soup is just a little sweet too (from the corn), which makes the flavor amazing and the burn is addictive!
I also love that it is just so fast and easy. We had this with quesadillas the other night and it was the perfect weeknight dinner- the whole thing is done in under a half an hour….
To make this soup, this is what you do:
In a large pot, melt the butter over medium heat. Add the onions and sweat 5-7 minutes until tender. Add the jalapeno and poblano peppers and sweat a few more minutes. Add the corn and the stock and stir everything together. Put a lid on the pot and simmer over low heat for 20 minutes.
Use a stick blender and puree everything until the soup is somewhat smooth but with texture. Season with kosher salt and serve hot. (I like to garnish with sour cream or crème fraiche to cool the spicy soup.)
Recipe: Spicy Corn and Green Chili Soup
Ingredients
- -4 tablespoons butter
- -1 yellow onion, rough chopped
- -1 jalapeno rough chopped
- -1 poblano pepper rough chopped
- -12 ounces corn kernels (roughly 3 cups)
- -4 cups chicken stock (vegetable broth is a good vegetarian substitute)
- -Kosher salt to taste
Instructions
- 1. In a large pot, melt the butter over medium heat. Add the onions and sweat 5-7 minutes until tender.
- 2. Add the jalapeno and poblano peppers and sweat a few more minutes.
- 3. Add the corn and the stock and stir everything together. Put a lid on the pot and simmer over low heat for 20 minutes.
- 4. Use a stick blender and puree everything until the soup is somewhat smooth but with texture. Season with kosher salt and serve hot. (I like to garnish with sour cream or crème fraiche to cool the spicy soup.)
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 6
I am so making this tonight! We have been sick this week— though it’s really the first time this winter which isn’t too bad 🙂
Burn it out Adiya!!!
Speaking as one who has had this nasty stuff going on three weeks, I’ll try it!
I hope that it burns it right out Vicki!!!!
Oooo I love how there are so few ingredients! BAM, on it.
Corn with green chile is my favorite combo!
This was so yummy and I love that you shared the idea to serve with quesadillas:) Perfect, thanks.
What a simple and fresh soup!