Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 (150g) onion, chopped
  • 3 clove garlic, crushed
  • 1 teaspoon dried chilli flakes
  • 3 teaspoon ground cumin
  • 1 litre (4 cups) chicken stock
  • 2 cup (320g) frozen corn kernels
  • 130 gram can creamed corn
  • 1 medium (200g) potato, chopped coarsely
  • 1/4 cup (60ml) cream
  • ground black pepper
  • 4 soft tortilla
  • 500 gram sour cream
  • 1 1/2 tablespoon jalapeños, chopped finely
  • 1 tablespoon lime zest, finely grated
  • 1/4 cup coriander leaves

Instruction

  • Heat the oil in a large saucepan, add the onion, garlic, chilli flakes and cumin and cook, stirring, over a medium heat until soft. Add the stock, 1 cup of the corn, creamed corn and potato. Bring to the boil then simmer, uncovered, for about 15 minutes or until the potato is soft.
  • Blend or process the soup in batches until smooth. Return the soup to the same pan then stir in the remaining corn and cream. Stir over a low heat until corn is tender.
  • Put a decent quantity of oil in a large frying pan over a high heat, and cook the tortilla strips in batches until they're golden brown. Drain on paper towel.
  • Combine the sour cream, jalapeños and lime zest in a bowl.
  • Ladle the soup into bowls and top each with a dollop of the jalapeños sour cream and some coriander. Serve with the tortilla strips on the side.