Sweetcorn and red pepper are the main ingredients of this creamy and full-flavored dish with mild chile ancho complementing the taste. Poblano would be non-dried alternative to the ancho chile but it is a bit hard to come buy outside of North America.
For a vegetarian version of this Mexico-inspired soup, replace the chicken stock with vegetable stock.
- 2 to 3 1/2 tablespoons of cooking olive oil or corn oil
- 500 grams of sweetcorn kernels
- 1 1/4 red pepper, seeded and membranes removed
- 1/2 Spanish onion, chopped
- 500 ml of chicken stock
- 1 chile ancho (or poblano), finely chopped
- 1 to 2 tablespoons of cream cheese (optional)
- freshly ground pepper, salt
- For decoration: chili strings
- Heat 2 to 3 tablespoons of the oil in a frying pan on medium temperature and sauté the onion until soft.
- Dice one of the red peppers and add it to the frying pan. Fry until onion and red pepper are soft (approximately 5 to 10 minutes).
- Set 1 to 2 tablespoons of the sweetcorn aside for decoration. Add the remaining sweetcorn and the ancho to the pepper and onion and fry for another 5 to 7 minutes.
- Transfer the content of the frying pan into a blender, add approximately 1/2 of the stock and blend until very smooth. Add the remaining 1/2 of the stock and mix well.
- Transfer the mix into a large saucepan and bring to a simmer. Season with freshly ground pepper and salt. Add the cream cheese if you like. It makes the mix a little creamier and smoother tasting, but it tastes very nice without the cream cheese as well.
- Finely chop the remaining red pepper. Sauté in a non-stick frying pan on medium heat with a teaspoon of oil for approximately 5 minutes.
- Serve the soup in pre-warmed dishes and carefully sprinkle the warm pepper dices and sweetcorn kernels on top. Decorate with a few chili strings.