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🍽️ Creamy Corn and Potato Soup with Chili

452 kcal · 30 min · 4 servings

Ingredients

• 3 corn cobs
• 100 g floury potatoes
• 1 red bell pepper
• 1 green chili pepper
• 3 shallots
• 500 ml chicken broth
• 200 ml whipping cream
• 1 garlic clove
• 1 tsp garam masala (just under 1 tsp)
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• parsley (for garnishing)

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes into very small cubes.
3. 3. Wash the bell pepper thoroughly.
4. 4. Remove the stem and cut the pepper in half.
5. 5. Remove the inside of the pepper, including all white membranes and seeds.
6. 6. Cut the cleaned pepper into fine cubes.
7. 7. Wash the chili pepper.
8. 8. Remove the stem of the chili.
9. 9. Cut the chili open and remove the inside along with the white membranes and seeds.
10. 10. Cut the chili into fine cubes.
11. 11. Peel the shallots.
12. 12. Peel the garlic.
13. 13. Dice the shallots and garlic.
14. 14. Heat some olive oil in a pot.
15. 15. Add the shallots and garlic to the hot oil.
16. 16. Sauté the vegetables briefly until fragrant.
17. 17. Wash the corn cob.
18. 18. Cut the corn kernels off the cob.
19. 19. Add the corn kernels to the shallots in the pot.
20. 20. Pour chicken broth into the pot until the ingredients are covered.
21. 21. Add cream to the soup.
22. 22. Season the soup with Garam Masala.
23. 23. Season the soup with salt.
24. 24. Season the soup with pepper.
25. 25. Let the soup simmer for about 15 minutes.
26. 26. Remove the pot from the heat.
27. 27. Puree the soup with a blender or immersion blender until smooth.
28. 28. Strain the pureed soup through a fine sieve into a clean pot.
29. 29. Add the diced potatoes to the soup.
30. 30. Add the diced bell pepper to the soup.
31. 31. Add the diced chili to the soup.
32. 32. Bring the soup to a boil.
33. 33. Add more liquid if necessary, if the soup is too thick.
34. 34. Let the soup simmer on low heat for about 10 minutes.
35. 35. Taste the soup at the end and adjust the seasonings.
36. 36. Serve the soup garnished with fresh parsley leaves.

Nutrition per serving

• kcal: 452
• Protein: 14 g · Fett/Fat: 32 g · Carbs: 26 g