/ Soup with corn, onion and chilli

Soup with corn, onion and chilli Recipe

  • Vegetable oil - 1 teaspoon
  • Yellow Onion - 1/2 Pieces
  • Chili poblano - 1/2 cups (peeled and finely chopped)
  • Garlic - 1 tooth
  • Ground coriander - 1 teaspoon
  • Ground Cumin - 1/2 Teaspoon
  • Ground turmeric - 1/8 Teaspoon
  • Corn kernels - 21/4 Cups
  • Sour cream - 3 cups (low-fat)
  • Large salt - 3/4 Teaspoons

Heat the oil in a medium saucepan over medium heat. Add the onions, chili and garlic. Fry until the onion is soft and clear, and chili and garlic will not give flavor, about 5 minutes. Add coriander, cumin, turmeric and fry until the fragrance appears, about 2 minutes. Add the corn and fry until ruddy, about 5 minutes. Remove from heat and allow to cool slightly. Place 1 1/2 cups of corn mixture in a food processor, add sour cream and salt. Beat until mixture is homogeneous. Put in a large bowl or plastic container for storage, add the remaining corn mixture. Cover and refrigerate at least 2 to 3 hours.

Servings: 4

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