Ingredients

The following ingredients have 6 Servings
  • 4 ears of corn (shucked, silk removed and sliced off the cob)
  • 1 yellow onion (peeled and diced)
  • 2 cups russet potatoes (peeled and diced (about 2 medium potatoes))
  • 1 carrot (diced)
  • 1 stalk of celery (diced)
  • 2 cloves garlic (minced)
  • 1 1/2 tsp salt
  • 3/4 tsp pepper
  • 1 chipotle pepper (diced, or substitute with 1/4 tsp red pepper flakes)
  • 1/2 tsp yellow curry powder
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp cilantro (minced (optional))

Instruction

  • Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about 1/2 cup of the kernels and set them aside. 
  • Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2" x 1/2". Mince the chipotle pepper.
  • Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander, turmeric and chipotle. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
  • Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
  • Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. 
  • When the potatoes are tender, remove about 1/3 of the soup and add to a blender. Blend until creamy and pour back into the stock pot.
  • Add the cream and stir together well.
  • Garnish with reserved corn and minced cilantro.