Ingredients
Equipment
Method
- Melt the butter (1.5 ounces butter) in a large saucepan over a low heat.
- Add the roughly chopped onion (1 onion ), chilli (if using, 1 jalapeno chilli) and garlic (3 garlic cloves). Saute the vegetables briefly for approximately 5 minutes to soften the vegetables and release the heat from the chilli. (Remove the seeds from the chilli if you want to limit the chilli heat in the soup, but like the savoury flavour.)
- Add in the peeled and roughly chopped potato (1 potato) and stir.
- Add in the sweetcorn (14 ounces sweetcorn kernels) and then add the stock. (25 fluid ounces stock)
- Stir, then turn up the heat and bring everything to the boil, then turn the heat down to a gentle simmer.
- Let this cook for approximately 10 to 15 minutes and check that the potato pieces are cooked through.
- Add the soup to a blender, being careful not to scald yourself, check the lid is on tight and blend with the milk (4 fluid ounces milk) until everything is smooth.
- Once it's reached the desired consistency, return it to the saucepan and warm it through.
- Check the seasoning; it may need a little more salt or pepper.
- Also, check that the consistency is to your liking. If it's too thick, add a little more milk, water or stock to thin it down a little. If it's too thin, then cook it a little longer until it thickens up a bit
- Add in some roughly chopped fresh coriander (if using, fresh coriander) for an absolute treat of a soup.
Nutrition
Notes
Please Note: Nutritional Information is computer generated and is intended as a guideline only.