The kids and I had caught a cold and were in need of soup for dinner. I asked my daughter what kind she felt like and potato was the answer. With eight ears of corn in my fridge I figured I better incorporate some of them. This was I came up with and it turned out lovely. Nothing better than sweet corn and a touch of heat to the dish. Enjoy!
Pan Roasted Corn and Potato Soup:
- 2 ears of fresh corn, kernels removed
- 2 Tbs olive oil
- 1/2 onion, chopped
- 2 Tbs green chiles or 1/2 a jalapeno, minced
- 3 large russet potatoes, peeled and diced
- 2 cups chicken stock
- 12 oz. evaporated milk
- 1 tsp salt, more to taste
- 1/4 tsp pepper
- 1/4 tsp thyme
- 1/4 tsp coriander seed, ground
- 1/2 tsp cumin
In a dutch oven over medium heat add olive oil and corn. Cook 10-15 minutes until kernels are turning golden.
Peel and dice potatoes and add them and the stock. Simmer for 30 minutes or until potatoes are tender.
I used an immersion blender at this point to make my soup semi-smooth. Your choice how smooth or chunky you go.
Add the can of evaporated milk and heat through. Taste and add any additional salt or a dash of hot sauce.
We served our soup with a little cheese, green onion and chopped bacon I had in the fridge. Tasted just as good the next day without toppings.