I love corn!
I’ve make Roasted Corn Soup,
this time I thought I’d spice it up a bit.
In a hot skillet I roasted a 1 lb bag white corn, until golden. It’s smells so wonderful! You’ll know when it’s done, just don’t burn it, unless of course you like things burnt.
On the burner next to the corn I began roasting a jalapeño on an open flame.
Now the jalapeño, that I like black!
Next saute 1/2 cup diced onion, 1/4 cup diced celery till softened. Dice the jalapeño.
Add all items to a large saucepan with the juice of one lime
a small bunch fresh chopped cilantro two cups chicken stock and two cups milk
that was mixed with two tablespoons flour and an egg yolk.
(slowly add milk and stir so it won’t curdle from the lime juice)
Garnish with cilantro, avocado, and a bit more fresh lime juice, salt and pepper.
Don’t forget the chips too
mmm….I love soup and this one is a keeper!
Spicy, but not too much-if you like spicy, add more jalapeños as well as some crushed red pepper.