1070
In winter, people especially crave something spicy that warms them from the inside. A great dish in this case would be corn soup with chili. Its recipe is very simple, so even a beginner can handle it. And if you wish, you can cook the soup a little differently each time. The main thing is to understand the basic technology, and the ingredients and their quantities can be changed according to your own vision.
First you need to prepare the vegetables. For the classic recipe, take 1 regular onion for 1 leek. They need to be cut into half rings and fried in a pan. In the meantime, cut the carrots into thin slices, remove the seeds from 1 chili pepper and chop it with a knife, and grate 25 g of ginger. When the onion becomes translucent, add the carrots, pepper and ginger to it.
Fry the vegetables for 3-4 minutes, then add a little broth or water and simmer for 4 minutes until the liquid has almost evaporated. Remove the pan from the stove, place a saucepan on it and add 30 g of butter. Add all the vegetables, a pinch of salt and a little ground pepper. Fry for another 2-3 minutes. Then pour in the broth or water and add 250 g of canned corn.
After that, the soup should be brought to a boil and tasted. If it is not salty or spicy enough, then add a little more salt and pepper. If desired, you can also add a few cloves of garlic. You can chop them either with a knife or a special press. Cook the soup on low heat for about 10 more minutes.
You can eat the dish as is. But you can make an interesting serving. If someone in the family does not like too spicy a taste, you can soften it with Greek yogurt (but this is not necessary). Also, croutons, fresh herbs and grated hard cheese will go well with corn soup. And if you want to eat cream soup, then just beat it with a hand blender after cooking (you can do this right in the pan).
