Creamy Corn Chowder Soup
Creamy Corn Chowder Soup - Warm and satisfying
Healthy, because
Even smarter
With a proud 300 milligrams of potassium, corn is one of the vegetables that provide a particularly large amount of this mineral. This is good for the body's fluid balance and, by the way, also for a balanced blood pressure.
The spicy capsaicin from the chilli peppers not only boosts the entire metabolism; it can also temporarily boost fat burning in the body - so you can taste the corn cream soup piquant!
Ingredients
- Ingredients
- 10 ozs Corn kernel (drained)
- 1 white onion
- 2 garlic cloves
- 1 red chili pepper
- 1 Tbsp olive oil
- 1 tsp Turmeric
- 2 small rosemary (sprigs)
- Limes (juiced)
- 3 cups Vegetable broth
- 3 ozs Whipped cream
- 2 Tomatoes (seeded and diced)
- freshly ground peppers
Preparation steps
Drain corn in a sieve. Peel and finely chop the onion and garlic. Rinse the red chile pepper, cut in half lengthwise, remove seeds and chop finely.
Heat oil in a pot, add onion, garlic, and chile pepper, and saute briefly. Add turmeric, 1 rosemary sprig, and half of the corn kernels. Deglaze with lime juice. Pour in vegetable broth and cream, cover, and let simmer for about 8 minutes (do not boil). Puree in a blender, strain through a sieve, and bring to a boil.
Stir in remaining corn and the diced tomatoes, season with salt and pepper, garnish with remaining rosemary sprig and serve immediately.
