Wednesday, January 13, 2016

Spicy Corn Soup

Why just a picture of a blender? Because you will need one and because if I show you a picture of corn soup, it would just be a bowl of yellow AND because we apparently have eaten this so fast that we never even thought to take a picture. This stuff is amazing, but it's not photogenic. Give it a chance! My husband and I started making this after our two best friends suggested it. He tweaked it and improved the original recipe so much that I only let him make it now (haha, "let him"). This is our go-to recipe for whenever we get home late and don't want to cook. It takes 20 minutes, minimal effort. If you go out to eat, it will take longer than that to get your food!

Serves: 2
Prep: 5 mins
Cooking: 15 mins


  • 1 tbsp oil
  • 2 carrots, chopped into small bits
  • 4 garlic, minced
  • 3 shallots or 1/2 an onion, chopped
  • 1-15 oz can corn
  • 1 cup chicken broth
  • Curry and Cheyenne powder to taste
  • Rolls (I like Sister Schubert's)
  1. Cook the carrots, garlic, and shallot (or onion) until starting to caramelize.
  2. Meanwhile, start heating up your rolls in the oven or toaster oven.
  3. Once the vegetables are nice and fragrant, mix in the can of corn and chicken broth.
  4. Blend until smooth.
  5. Season to taste with the curry and cheyenne powder.
  6. Heat and serve with rolls.

Let me know what you think!

No comments:

Post a Comment