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🍽️ Creamy Corn Soup

255 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 clove garlic
• 1 chili pepper
• 250 g floury potatoes
• 2 tbsp butter
• 2 tbsp cornstarch
• 100 ml dry white wine
• 500 ml vegetable broth
• 2 fresh bay leaves
• 200 ml milk
• 250 g corn (frozen or canned)
• salt
• pepper (from the mill)
• 2 tbsp sour cream
• parsley (for garnish)

Instructions

1. 1. Peel the onions and the garlic.
2. 2. Dice the onions and garlic into small cubes.
3. 3. Wash the chili pepper.
4. 4. Remove the seeds from the chili.
5. 5. Slice the chili into rings.
6. 6. Peel the potatoes.
7. 7. Dice the potatoes.
8. 8. Melt the butter in a pot.
9. 9. Add the onions, garlic, chili, and potatoes to the pot.
10. 10. Sauté the vegetables briefly.
11. 11. Sprinkle cornstarch over the vegetables.
12. 12. Stir the cornstarch in well.
13. 13. Deglaze the mixture with white wine.
14. 14. Pour in the vegetable broth.
15. 15. Bring the mixture to a boil.
16. 16. Add the bay leaves.
17. 17. Let the soup simmer gently for about 20 minutes over low heat.
18. 18. Remove the bay leaves.
19. 19. Briefly puree the soup with an immersion blender.
20. 20. Add the milk.
21. 21. Add the corn.
22. 22. Let everything cook gently for another 5 minutes.
23. 23. Season the soup with salt and pepper.
24. 24. Serve the soup.
25. 25. Garnish it with a dollop of sour cream.
26. 26. Garnish it with fresh parsley.

Nutrition per serving

• kcal: 255
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 27 g